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Παραπομπή σε μορφή Chicago (17η εκδ.)Y, Li, Yang Q, Liu J, Wu Z, και Zhang C. "Fermented Oats by Monascus Purpureus Modulates Gluten Network Architecture and Quality Attributes in Wheat Dough and Chinese Steamed Bread." Food Research International (Ottawa, Ont.) 242, no. Pt 4 (2026): 119999. https://doi.org/10.1016/j.foodres.2026.119999.
Παραπομπή σε μορφή MLA (9th εκδ.)Y, Li, et al. "Fermented Oats by Monascus Purpureus Modulates Gluten Network Architecture and Quality Attributes in Wheat Dough and Chinese Steamed Bread." Food Research International (Ottawa, Ont.), vol. 242, no. Pt 4, 2026, p. 119999, https://doi.org/10.1016/j.foodres.2026.119999.