Dou, X., Ren, X., Zheng, Q., He, Y., Lv, M., Liu, L., . . . Tang, X. (2023). Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread. MDPI AG.
Chicago Style (17th ed.) CitationDou, Xinlai, et al. Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread. MDPI AG, 2023.
MLA (9th ed.) CitationDou, Xinlai, et al. Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread. MDPI AG, 2023.
Warning: These citations may not always be 100% accurate.