APA   Click to copy
Ogunsakin, A., Vanajakshi, V., Anu-Appaiah, K. A., Vijayendra, S., Walde, S. G., Banwo, K., … Prabhasankar, P. (2017). Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation.

Chicago/Turabian   Click to copy
Ogunsakin, A., V. Vanajakshi, K. A. Anu-Appaiah, S. Vijayendra, S. G. Walde, K. Banwo, A. Sanni, and P. Prabhasankar. “Evaluation of Functionally Important Lactic Acid Bacteria and Yeasts from Nigerian Sorghum as Starter Cultures for Gluten-Free Sourdough Preparation” (2017).

MLA   Click to copy
Ogunsakin, A., et al. Evaluation of Functionally Important Lactic Acid Bacteria and Yeasts from Nigerian Sorghum as Starter Cultures for Gluten-Free Sourdough Preparation. 2017.

@article{a2017a,
  title = {Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation},
  year = {2017},
  author = {Ogunsakin, A. and Vanajakshi, V. and Anu-Appaiah, K. A. and Vijayendra, S. and Walde, S. G. and Banwo, K. and Sanni, A. and Prabhasankar, P.}
}