PubAg

Main content area

MLA

Yu, Yafang, et al. "Contribution of Spontaneously-fermented Sourdoughs with Pear and Navel Orange for the Bread-making." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 89, pp. 336-343. doi: 10.1016/j.lwt.2017.11.001

APA

Yu, Y., Wang, L., Qian, H., Zhang, H., & Qi, X. (2018). Contribution of spontaneously-fermented sourdoughs with pear and navel orange for the bread-making. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 89, 336-343. doi: 10.1016/j.lwt.2017.11.001

Chicago

Yu, Yafang, Li Wang, Haifeng Qian, Hui Zhang, and Xiguang Qi. "Contribution of spontaneously-fermented sourdoughs with pear and navel orange for the bread-making" Lebensmittel-Wissenschaft + [i.e. und] Technologie 89, 1 (2018): 336-343. doi: 10.1016/j.lwt.2017.11.001