APA (7th ed.) Citation

Zadeike, D., Cipkute, K., & Cizeikiene, D. Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat Sourdough. MDPI AG.

Chicago Style (17th ed.) Citation

Zadeike, Daiva, Kamile Cipkute, and Dalia Cizeikiene. Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat Sourdough. MDPI AG.

MLA (9th ed.) Citation

Zadeike, Daiva, et al. Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat Sourdough. MDPI AG.