Cite
A novel approach for improving yeast viability and baking quality of frozen dough by adding biogenic ice nucleators from Erwinia herbicola
MLA
Shi, Ke, et al. “A Novel Approach for Improving Yeast Viability and Baking Quality of Frozen Dough by Adding Biogenic Ice Nucleators from Erwinia Herbicola.” Journal of Cereal Science, vol. 57, no. 2, Mar. 2013, pp. 237–43. EBSCOhost, https://doi.org/10.1016/j.jcs.2012.11.010.
APA
Shi, K., Yu, H., & Lee, T.-C. (2013). A novel approach for improving yeast viability and baking quality of frozen dough by adding biogenic ice nucleators from Erwinia herbicola. Journal of Cereal Science, 57(2), 237–243. https://doi.org/10.1016/j.jcs.2012.11.010
Chicago
Shi, Ke, Hailong Yu, and Tung-Ching Lee. 2013. “A Novel Approach for Improving Yeast Viability and Baking Quality of Frozen Dough by Adding Biogenic Ice Nucleators from Erwinia Herbicola.” Journal of Cereal Science 57 (2): 237–43. doi:10.1016/j.jcs.2012.11.010.