Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs.

MLA

Rühmkorf, Christine, et al. “Optimization of Homoexopolysaccharide Formation by Lactobacilli in Gluten-Free Sourdoughs.” Food Microbiology, vol. 32, no. 2, Dec. 2012, pp. 286–94. EBSCOhost, https://doi.org/10.1016/j.fm.2012.07.002.

APA

Rühmkorf, C., Jungkunz, S., Wagner, M., & Vogel, R. F. (2012). Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs. Food Microbiology, 32(2), 286–294. https://doi.org/10.1016/j.fm.2012.07.002

Chicago

Rühmkorf, Christine, Sarah Jungkunz, Maria Wagner, and Rudi F Vogel. 2012. “Optimization of Homoexopolysaccharide Formation by Lactobacilli in Gluten-Free Sourdoughs.” Food Microbiology 32 (2): 286–94. doi:10.1016/j.fm.2012.07.002.