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 citatTeleky, 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-referensTeleky, 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.
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