(2012). Evaluating the ability of liquid sourdough containing L. plantarum and L. reuteri starters in inhibition of bread mold spoilage. Food Research Journal, 21(3), 391-399.
MLA
. "Evaluating the ability of liquid sourdough containing L. plantarum and L. reuteri starters in inhibition of bread mold spoilage". Food Research Journal, 21, 3, 2012, 391-399.
HARVARD
(2012). 'Evaluating the ability of liquid sourdough containing L. plantarum and L. reuteri starters in inhibition of bread mold spoilage', Food Research Journal, 21(3), pp. 391-399.
VANCOUVER
Evaluating the ability of liquid sourdough containing L. plantarum and L. reuteri starters in inhibition of bread mold spoilage. Food Research Journal, 2012; 21(3): 391-399.
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