Journal article
K. Banwo, T. Fasuyi, A. Olojede
International Journal of Food Science & Technology, 2020
International Journal of Food Science & Technology, 2020
Semantic Scholar
DOI
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APA
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Banwo, K., Fasuyi, T., & Olojede, A. (2020). Potentials of
Lactobacillus plantarum
and
Pichia kudriavzevii
in co‐fermentation of sourdough from millet. International Journal of Food Science &Amp; Technology.
Chicago/Turabian
Click to copy
Banwo, K., T. Fasuyi, and A. Olojede. “Potentials Of
Lactobacillus Plantarum
And
Pichia Kudriavzevii
in Co‐Fermentation of Sourdough from Millet.” International Journal of Food Science & Technology (2020).
MLA
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Banwo, K., et al. “Potentials Of
Lactobacillus Plantarum
And
Pichia Kudriavzevii
in Co‐Fermentation of Sourdough from Millet.” International Journal of Food Science &Amp; Technology, 2020.
BibTeX Click to copy
@article{k2020a,
title = {Potentials of
Lactobacillus plantarum
and
Pichia kudriavzevii
in co‐fermentation of sourdough from millet},
year = {2020},
journal = {International Journal of Food Science & Technology},
author = {Banwo, K. and Fasuyi, T. and Olojede, A.}
}