(2015). Effect of spray dried sourdough containing a mixture of Lactobacillus species on flour quality and dough rheological properties. Food Research Journal, 24(4), 613-624.
MLA
. "Effect of spray dried sourdough containing a mixture of Lactobacillus species on flour quality and dough rheological properties". Food Research Journal, 24, 4, 2015, 613-624.
HARVARD
(2015). 'Effect of spray dried sourdough containing a mixture of Lactobacillus species on flour quality and dough rheological properties', Food Research Journal, 24(4), pp. 613-624.
VANCOUVER
Effect of spray dried sourdough containing a mixture of Lactobacillus species on flour quality and dough rheological properties. Food Research Journal, 2015; 24(4): 613-624.
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