Moiseenko, K.V.; Glazunova, O.A.; Fedorova, T.V.
Fermentation of Rice, Oat, and Wheat Flour by Pure Cultures of Common Starter Lactic Acid Bacteria: Growth Dynamics, Sensory Evaluation, and Functional Properties. Foods 2024, 13, 2414.
https://doi.org/10.3390/foods13152414
AMA Style
Moiseenko KV, Glazunova OA, Fedorova TV.
Fermentation of Rice, Oat, and Wheat Flour by Pure Cultures of Common Starter Lactic Acid Bacteria: Growth Dynamics, Sensory Evaluation, and Functional Properties. Foods. 2024; 13(15):2414.
https://doi.org/10.3390/foods13152414
Chicago/Turabian Style
Moiseenko, Konstantin V., Olga A. Glazunova, and Tatyana V. Fedorova.
2024. "Fermentation of Rice, Oat, and Wheat Flour by Pure Cultures of Common Starter Lactic Acid Bacteria: Growth Dynamics, Sensory Evaluation, and Functional Properties" Foods 13, no. 15: 2414.
https://doi.org/10.3390/foods13152414
APA Style
Moiseenko, K. V., Glazunova, O. A., & Fedorova, T. V.
(2024). Fermentation of Rice, Oat, and Wheat Flour by Pure Cultures of Common Starter Lactic Acid Bacteria: Growth Dynamics, Sensory Evaluation, and Functional Properties. Foods, 13(15), 2414.
https://doi.org/10.3390/foods13152414
