APA-referens

Teleky, B., Martău, G. A., & Vodnar, D. C. (2020). Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation. Foods.

Chicago-stil citat

Teleky, Bernadette-Emőke, Gheorghe Adrian Martău, och Dan Cristian Vodnar. "Physicochemical Effects of Lactobacillus Plantarum and Lactobacillus Casei Cocultures On Soy–Wheat Flour Dough Fermentation." Foods 2020.

MLA-referens

Teleky, Bernadette-Emőke, Gheorghe Adrian Martău, och Dan Cristian Vodnar. "Physicochemical Effects of Lactobacillus Plantarum and Lactobacillus Casei Cocultures On Soy–Wheat Flour Dough Fermentation." Foods 2020.

Varning: dessa hänvisningar är inte alltid fullständigt riktiga.