Information Journal Paper
APA:
CopyTHIELE, C., GANZLE, M.G., & VOGEL, R.F.. (2002). CONTRIBUTION OF SOURDOUGH LACTOBACILLI, YEAST AND CEREAL ENZYMES TO THE GENERATION OF AMINO ACID IN DOUGH RELEVANT FOR BREAD FLAVOUR. CEREAL CHEMISTRY, 79(1), 45-51. SID. https://sid.ir/paper/570881/en
Vancouver:
CopyTHIELE C., GANZLE M.G., VOGEL R.F.. CONTRIBUTION OF SOURDOUGH LACTOBACILLI, YEAST AND CEREAL ENZYMES TO THE GENERATION OF AMINO ACID IN DOUGH RELEVANT FOR BREAD FLAVOUR. CEREAL CHEMISTRY[Internet]. 2002;79(1):45-51. Available from: https://sid.ir/paper/570881/en
IEEE:
CopyC. THIELE, M.G. GANZLE, and R.F. VOGEL, “CONTRIBUTION OF SOURDOUGH LACTOBACILLI, YEAST AND CEREAL ENZYMES TO THE GENERATION OF AMINO ACID IN DOUGH RELEVANT FOR BREAD FLAVOUR,” CEREAL CHEMISTRY, vol. 79, no. 1, pp. 45–51, 2002, [Online]. Available: https://sid.ir/paper/570881/en