Park, M., General, T., & Lee, S. (2012). Physicochemical Properties of Roasted Soybean Flour Bioconverted by Solid-State Fermentation Using Bacillus subtilis and Lactobacillus plantarum. The Korean Society of Food Science and Nutrition.
Citação norma ChicagoPark, Min-Ju, Thiyam General, and Sam-Pin Lee. Physicochemical Properties of Roasted Soybean Flour Bioconverted By Solid-State Fermentation Using Bacillus Subtilis and Lactobacillus Plantarum. The Korean Society of Food Science and Nutrition, 2012.
MLA CitationPark, Min-Ju, Thiyam General, and Sam-Pin Lee. Physicochemical Properties of Roasted Soybean Flour Bioconverted By Solid-State Fermentation Using Bacillus Subtilis and Lactobacillus Plantarum. The Korean Society of Food Science and Nutrition, 2012.