APA citiranje

Teleky, B., Martău, A. G., Ranga, F., Chețan, F., & Vodnar, D. C. (2020). Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour. Biomolecules.

Citação norma Chicago

Teleky, Bernadette-Emőke, Adrian Gheorghe Martău, Floricuța Ranga, Felicia Chețan, and Dan C. Vodnar. "Exploitation of Lactic Acid Bacteria and Baker’s Yeast As Single or Multiple Starter Cultures of Wheat Flour Dough Enriched With Soy Flour." Biomolecules 2020.

MLA citiranje

Teleky, Bernadette-Emőke, et al. "Exploitation of Lactic Acid Bacteria and Baker’s Yeast As Single or Multiple Starter Cultures of Wheat Flour Dough Enriched With Soy Flour." Biomolecules 2020.