Graça, C., Edelmann, M., Raymundo, A., Sousa, I., Coda, R., Sontag-Strohm, T., & Huang, X. (2021). Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread.
Chicago Style CitationGraça, Carla, Minnamari Edelmann, Anabela Raymundo, Isabel Sousa, Rossana Coda, Tuula Sontag-Strohm, and Xin Huang. Yoghurt As a Starter in Sourdough Fermentation to Improve the Technological and Functional Properties of Sourdough-wheat Bread. 2021.
MLA CitationGraça, Carla, et al. Yoghurt As a Starter in Sourdough Fermentation to Improve the Technological and Functional Properties of Sourdough-wheat Bread. 2021.
Note: citation formatting may not correspond 100% to that defined by the respective standard, to manage citations it is recommended to use the software Zotero
, which allows the automatic upload of Oasisbr references.