(2013). Application of L. plantarum (ATCC 1058) and L. reuteri (ATCC 1655) as starter cultures in sourdough preparation. Food Research Journal, 23(1), 81-95.
MLA
. "Application of L. plantarum (ATCC 1058) and L. reuteri (ATCC 1655) as starter cultures in sourdough preparation". Food Research Journal, 23, 1, 2013, 81-95.
HARVARD
(2013). 'Application of L. plantarum (ATCC 1058) and L. reuteri (ATCC 1655) as starter cultures in sourdough preparation', Food Research Journal, 23(1), pp. 81-95.
VANCOUVER
Application of L. plantarum (ATCC 1058) and L. reuteri (ATCC 1655) as starter cultures in sourdough preparation. Food Research Journal, 2013; 23(1): 81-95.
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