Sakoui, S., Derdak, R., Jouga, F., Dagni, A., Pop, O. L., Vodnar, D. C., . . . Khalfi, B. E. The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins. MDPI AG.
Chicago Style (17th ed.) CitationSakoui, Souraya, et al. The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins. MDPI AG.
MLA (9th ed.) CitationSakoui, Souraya, et al. The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins. MDPI AG.
Warning: These citations may not always be 100% accurate.