Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

Aspen T. Reese, Anne A. Madden, Marie Joossens, Guylaine Lacaze, Robert R. Dunn

Open source

DOI: 10.1128/msphere.00950-19
Published: 2020-02-26
Container: mSphere
Publisher: American Society for Microbiology
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1128/msphere.00950-19,
  title = {Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread},
  author = {Aspen T. Reese and Anne A. Madden and Marie Joossens and Guylaine Lacaze and Robert R. Dunn},
  year = {2020},
  journal = {mSphere},
  doi = {10.1128/msphere.00950-19},
  url = {https://doi.org/10.1128/msphere.00950-19}
}

RIS

TY  - JOUR
TI  - Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread
AU  - Aspen T. Reese
AU  - Anne A. Madden
AU  - Marie Joossens
AU  - Guylaine Lacaze
AU  - Robert R. Dunn
PY  - 2020
JO  - mSphere
DO  - 10.1128/msphere.00950-19
UR  - https://doi.org/10.1128/msphere.00950-19
ER  -

APA

Reese, A. T., Madden, A. A., Joossens, M., Lacaze, G., & Dunn, R. R. (2020). Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread. mSphere. https://doi.org/10.1128/msphere.00950-19

Source records

crossref · retrieved 2026-09-26T11:44:35.121Z