APA (7th ed.) Citation

Wang, Z., Yuan, Z., Dou, X., Yang, W., Zhang, H., Zhang, Y., . . . Hao, Y. Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria. MDPI AG.

Chicago Style (17th ed.) Citation

Wang, Zhiqi, Zhaosen Yuan, Xinlai Dou, Wanshan Yang, Huining Zhang, Yue Zhang, Fenglian Chen, and Yanling Hao. Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria. MDPI AG.

MLA (9th ed.) Citation

Wang, Zhiqi, et al. Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria. MDPI AG.