Industrial production of sourdoughs for the baking branch – An overview

MLA

Markus J. Brandt. “Industrial Production of Sourdoughs for the Baking Branch – An Overview.” International Journal of Food Microbiology, vol. 302, Aug. 2019, pp. 3–7. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........441264aaf7836ae6f9db434e95251421&authtype=sso&custid=ns315887.

APA

Markus J. Brandt. (2019). Industrial production of sourdoughs for the baking branch – An overview. International Journal of Food Microbiology, 302, 3–7.

Chicago

Markus J. Brandt. 2019. “Industrial Production of Sourdoughs for the Baking Branch – An Overview.” International Journal of Food Microbiology 302 (August): 3–7. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........441264aaf7836ae6f9db434e95251421&authtype=sso&custid=ns315887.