APA (7th ed.) Citation

Wang, Z., Fu, A., Wang, X., & Zhang, G. (2025). Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with <i>Kazachstania humilis</i> and <i>Lactobacillus plantarum</i>. MDPI AG.

Chicago Style (17th ed.) Citation

Wang, Zicheng, Ao Fu, Xin Wang, and Guohua Zhang. Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with <i>Kazachstania Humilis</i> and <i>Lactobacillus Plantarum</i>. MDPI AG, 2025.

MLA (9th ed.) Citation

Wang, Zicheng, et al. Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with <i>Kazachstania Humilis</i> and <i>Lactobacillus Plantarum</i>. MDPI AG, 2025.