Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials.

MLA

Fujimoto, Akihito, et al. “Microbial Behavior and Changes in Food Constituents during Fermentation of Japanese Sourdoughs with Different Rye and Wheat Starting Materials.” Journal of Bioscience and Bioengineering, vol. 125, no. 1, Jan. 2018, pp. 97–104. EBSCOhost, https://doi.org/10.1016/j.jbiosc.2017.08.009.

APA

Fujimoto, A., Ito, K., Itou, M., Narushima, N., Ito, T., Yamamoto, A., Hirayama, S., Furukawa, S., Morinaga, Y., & Miyamoto, T. (2018). Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials. Journal of Bioscience and Bioengineering, 125(1), 97–104. https://doi.org/10.1016/j.jbiosc.2017.08.009

Chicago

Fujimoto, Akihito, Keisuke Ito, Madoka Itou, Noriko Narushima, Takayuki Ito, Akihisa Yamamoto, Satoru Hirayama, Soichi Furukawa, Yasushi Morinaga, and Takahisa Miyamoto. 2018. “Microbial Behavior and Changes in Food Constituents during Fermentation of Japanese Sourdoughs with Different Rye and Wheat Starting Materials.” Journal of Bioscience and Bioengineering 125 (1): 97–104. doi:10.1016/j.jbiosc.2017.08.009.