APA   Click to copy
Thomas, R. M., Falegan, C., Olojede, A., Oludipe, E. O., Awarun, O. D., & Daodu, G. O. (2023). Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains. Heliyon.

Chicago/Turabian   Click to copy
Thomas, Remilekun M., C. Falegan, A. Olojede, E. O. Oludipe, O. D. Awarun, and Gladys O. Daodu. “Nutritional and Sensory Quality of Ofada Rice Sourdough Bread Made with Selected Lactic Acid Bacteria Strains.” Heliyon (2023).

MLA   Click to copy
Thomas, Remilekun M., et al. “Nutritional and Sensory Quality of Ofada Rice Sourdough Bread Made with Selected Lactic Acid Bacteria Strains.” Heliyon, 2023.

@article{remilekun2023a,
  title = {Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains},
  year = {2023},
  journal = {Heliyon},
  author = {Thomas, Remilekun M. and Falegan, C. and Olojede, A. and Oludipe, E. O. and Awarun, O. D. and Daodu, Gladys O.}
}