Digestibility and structure changes of rice starch following co-fermentation of yeast and Lactobacillus strains.

MLA

Tu, Yuan, et al. “Digestibility and Structure Changes of Rice Starch Following Co-Fermentation of Yeast and Lactobacillus Strains.” International Journal of Biological Macromolecules, vol. 184, Aug. 2021, pp. 530–37. EBSCOhost, https://doi.org/10.1016/j.ijbiomac.2021.06.069.

APA

Tu, Y., Huang, S., Chi, C., Lu, P., Chen, L., Li, L., & Li, X. (2021). Digestibility and structure changes of rice starch following co-fermentation of yeast and Lactobacillus strains. International Journal of Biological Macromolecules, 184, 530–537. https://doi.org/10.1016/j.ijbiomac.2021.06.069

Chicago

Tu, Yuan, Shuangxia Huang, Chengdeng Chi, Ping Lu, Ling Chen, Lin Li, and Xiaoxi Li. 2021. “Digestibility and Structure Changes of Rice Starch Following Co-Fermentation of Yeast and Lactobacillus Strains.” International Journal of Biological Macromolecules 184 (August): 530–37. doi:10.1016/j.ijbiomac.2021.06.069.