APA   Click to copy
Olojede, A., Sanni, A., Banwo, K., & Adesulu-Dahunsi, A. (2020). Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures.

Chicago/Turabian   Click to copy
Olojede, A., A. Sanni, K. Banwo, and A. Adesulu-Dahunsi. “Sensory and Antioxidant Properties and in-Vitro Digestibility of Gluten-Free Sourdough Made with Selected Starter Cultures” (2020).

MLA   Click to copy
Olojede, A., et al. Sensory and Antioxidant Properties and in-Vitro Digestibility of Gluten-Free Sourdough Made with Selected Starter Cultures. 2020.

@article{a2020a,
  title = {Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures},
  year = {2020},
  author = {Olojede, A. and Sanni, A. and Banwo, K. and Adesulu-Dahunsi, A.}
}