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 ZitierstilTeleky, Bernadette-Emőke, Gheorghe Adrian Martău, und Dan Cristian Vodnar. "Physicochemical Effects of Lactobacillus Plantarum and Lactobacillus Casei Cocultures On Soy–Wheat Flour Dough Fermentation." Foods 2020.
MLA ZitierstilTeleky, Bernadette-Emőke, Gheorghe Adrian Martău, und Dan Cristian Vodnar. "Physicochemical Effects of Lactobacillus Plantarum and Lactobacillus Casei Cocultures On Soy–Wheat Flour Dough Fermentation." Foods 2020.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.