APA (7th ed.) Citation

Montemurro, M., Perri, G., Verni, M., Pontonio, E., & Rizzello, C. G. Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification. Elsevier.

Chicago Style (17th ed.) Citation

Montemurro, Marco, Giuseppe Perri, Michela Verni, Erica Pontonio, and Carlo Giuseppe Rizzello. Application of a Sourdough Type-II Fermentation Model to Gelatinized Legume Flours: Starter Robustness, Technological and Nutritional Implications, Potential of the Bread and Pasta Fortification. Elsevier.

MLA (9th ed.) Citation

Montemurro, Marco, et al. Application of a Sourdough Type-II Fermentation Model to Gelatinized Legume Flours: Starter Robustness, Technological and Nutritional Implications, Potential of the Bread and Pasta Fortification. Elsevier.