Cita APA

Sidari, R., Martorana, A., Zappia, C., Mincione, A., & Giuffrè, A. M. (2020). Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread. Foods.

Chicago Style Citation

Sidari, Rossana, Alessandra Martorana, Clotilde Zappia, Antonio Mincione, i Angelo Maria Giuffrè. "Persistence and Effect of a Multistrain Starter Culture On Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread." Foods 2020.

Cita MLA

Sidari, Rossana, et al. "Persistence and Effect of a Multistrain Starter Culture On Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread." Foods 2020.