Fix indentation/align on references (hendricius#316)

Just a small cleanup to make sure all references are similarly formatted.
cedounet · Dec 18, 2023 · 0fecb8e · 0fecb8e
1 parent 6283e4e
commit 0fecb8e
Showing 1 changed file with 107 additions and 85 deletions.
diff --git a/book/references.bib b/book/references.bib
@@ -1,11 +1,11 @@
 @article{raffaella+di+cagno,
- author    = {Di Cagno, Raffaella et al.},
- title     = {Proteolysis by sourdough lactic acid bacteria:
-              effects on wheat flour protein fractions and
-              gliadin peptides involved in human cereal intolerance},
- journal   = {Applied and environmental microbiology},
- publisher = {Dover},
- volume    = {68,2}
+  author    = {Di Cagno, Raffaella et al.},
+  title     = {Proteolysis by sourdough lactic acid bacteria:
+               effects on wheat flour protein fractions and
+               gliadin peptides involved in human cereal intolerance},
+  journal   = {Applied and environmental microbiology},
+  publisher = {Dover},
+  volume    = {68,2}
 }
 
 @misc{too+hot+baking,
@@ -17,13 +17,13 @@ @misc{too+hot+baking
 }
 
 @article{rye-defects,
- author       = {Marie Oest et al.},
- title        = {Rye Bread Defects: Analysis of Composition and
-                 Further Influence Factors as Determinants
-                 of Dry-Baking},
- journal      = {Applied and environmental microbiology},
- publisher    = {Foods},
- howpublished = {\url{https://www.mdpi.com/2304-8158/9/12/1900/pdf}}
+  author       = {Marie Oest et al.},
+  title        = {Rye Bread Defects: Analysis of Composition and
+                  Further Influence Factors as Determinants
+                  of Dry-Baking},
+  journal      = {Applied and environmental microbiology},
+  publisher    = {Foods},
+  howpublished = {\url{https://www.mdpi.com/2304-8158/9/12/1900/pdf}}
 }
 
 @article{stiff+starter,
@@ -91,10 +91,11 @@ @article{acetic+acid+production
 }
 
 @article{jordan+bread,
-  author    = {Amaia Arranz-Otaegui et al.},
-  title     = {Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan},
-  journal   = {Proc Natl Acad Sci USA},
-  year      = {2018},
+  author       = {Amaia Arranz-Otaegui et al.},
+  title        = {Archaeobotanical evidence reveals the origins of
+                  bread 14,400 years ago in northeastern Jordan},
+  journal      = {Proc Natl Acad Sci USA},
+  year         = {2018},
   howpublished = {\url{https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6077754/}}
 }
 
@@ -107,7 +108,8 @@ @article{fleischmann+history
 
 @article{evans+mill,
   author       = {Jeremy Norman},
-  title        = {Oliver Evans Builds the First Automated Flour Mill: Origins of the Integrated and Automated Factory},
+  title        = {Oliver Evans Builds the First Automated Flour Mill: Origins
+                  of the Integrated and Automated Factory},
   howpublished = {\url{https://www.historyofinformation.com/detail.php?entryid=3567}},
   note         = {Accessed: 2023-12-04}
 }
@@ -193,9 +195,10 @@ @book{Yong+2017+Leeuwen
 }
 
 @article{egyptian+bread,
-  title     = {Investigation of ancient Egyptian baking and brewing methods by correlative microscopy},
+  title     = {Investigation of ancient Egyptian baking
+               and brewing methods by correlative microscopy},
   volume    = {273},
-  DOI       = {10.1126/science.273.5274.488},
+  doi       = {10.1126/science.273.5274.488},
   number    = {5274},
   journal   = {Science},
   author    = {Samuel, Delwen},
@@ -204,25 +207,25 @@ @article{egyptian+bread
 }
 
 @article{vienna+breadrolls,
-  author    = {Eben Norton Horsford},
-  title     = {Report on Vienna bread},
-  year      = {1875},
+  author       = {Eben Norton Horsford},
+  title        = {Report on Vienna bread},
+  year         = {1875},
   howpublished = {\url{https://archive.org/details/bub_gb_6jRDAAAAIAAJ/page/n100/mode/2up}},
   note         = {Accessed: 2022-05-02}
 }
 
 @article{coeliac+disease,
-  author    = {Giovanni Battista Gasbarrini et al.},
-  title     = {Coeliac disease: an old or a new disease? History of a pathology},
-  year      = {2014},
-  journal   = {Intern Emerg Med.},
+  author       = {Giovanni Battista Gasbarrini et al.},
+  title        = {Coeliac disease: an old or a new disease? History of a pathology},
+  year         = {2014},
+  journal      = {Intern Emerg Med.},
   howpublished = {\url{https://pubmed.ncbi.nlm.nih.gov/24435555/}}
 }
 
 @article{interview+karl+de+smedt,
-  author    = {Hendrik Kleinwächter},
-  title     = {Interview with Karl de Smedt},
-  year      = {2021},
+  author       = {Hendrik Kleinwächter},
+  title        = {Interview with Karl de Smedt},
+  year         = {2021},
   howpublished = {\url{https://www.youtube.com/watch?v=vfDIfkqBCuk}},
   note         = {Accessed: 2022-05-06}
 }
@@ -251,7 +254,8 @@ @article{molecular+mechanisms+yeast
 
 @article{effects+oxygen+yeast+growth,
   author    = {Hiroshi Kuriyama et al.},
-  title     = {Effects of oxygen supply on yeast growth and metabolism in continuous fermentation},
+  title     = {Effects of oxygen supply on yeast growth
+               and metabolism in continuous fermentation},
   year      = {1993},
   journal   = {Journal of Fermentation and Bioengineering},
   publisher = {Elsevier},
@@ -270,23 +274,26 @@ @article{endophytes+in+plants
 
 @article{leaf+surface+sugars+epiphytes,
   author    = {Julien Mercier},
-  title     = {Role of Leaf Surface Sugars in Colonization of Plants by Bacterial Epiphytes},
+  title     = {Role of Leaf Surface Sugars in Colonization of
+               Plants by Bacterial Epiphytes},
   year      = {2000},
   journal   = {Applied and Environmental Microbiology},
   volume    = {66,1}
 }
 
 @article{yeasts+biocontrol+agent,
   author    = {Gianluca Bleve et al.},
-  title     = {Isolation of epiphytic yeasts with potential for biocontrol of Aspergillus carbonarius and A. niger on grape},
+  title     = {Isolation of epiphytic yeasts with potential for
+               biocontrol of Aspergillus carbonarius and A. niger on grape},
   year      = {2006},
   journal   = {International Journal of Food Microbiology},
   volume    = {108,2}
 }
 
 @article{saccharomyces+cerevisiae+pathogen,
   author    = {Sabine Gognies et al.},
-  title     = {Saccharomyces cerevisiae, a potential pathogen towards grapevine, Vitis vinifera},
+  title     = {Saccharomyces cerevisiae, a potential pathogen
+               towards grapevine, Vitis vinifera},
   year      = {2001},
   journal   = {FEMS Microbiology Ecology},
   volume    = {37,2}
@@ -317,23 +324,27 @@ @article{mold+anaerobic
 }
 
 @article{effects+temperature+flavor+wine,
-  title        = {Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine},
+  title        = {Effects of Fermentation Temperature on Key Aroma
+                  Compounds and Sensory Properties of Apple Wine},
   author       = {Bangzhu Peng et al.},
   year         = {2015},
   journal      = {Food science},
   volume       = {80,12}
 }
 
 @article{effects+temperature+flavor,
-  title        = {Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment},
+  title        = {Analysis of domestic refrigerator temperatures and home
+                  storage time distributions for shelf-life
+                  studies and food safety risk assessment},
   author       = {Anna Roccato et al.},
   year         = {2017},
   journal      = {Food Research},
   volume       = {96,171-181}
 }
 
 @article{lactobacillus+sanfrancisco,
-  title        = {Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review},
+  title        = {Lactobacillus sanfrancisco a key sourdough
+                  lactic acid bacterium: a review},
   author       = {M. Gobbetti et al.},
   year         = {1997},
   journal      = {Food Microbiology},
@@ -349,31 +360,35 @@ @article{proteolysis+sourdough+bacteria
 }
 
 @article{shelflife+acidity,
-  title        = {The effect of pH on shelf-life of pork during aging and simulated retail display},
+  title        = {The effect of pH on shelf-life of pork during
+                  aging and simulated retail display},
   author       = {S F Holmer et al.},
   year         = {2009},
   journal      = {Meat Science},
   volume       = {82,86-93}
 }
 
 @article{temperature+bacteria+corn,
-  title        = {Effect of temperature (5-25°C) on epiphytic lactic acid bacteria populations and fermentation of whole-plant corn silage},
+  title        = {Effect of temperature (5-25°C) on epiphytic lactic acid
+                  bacteria populations and fermentation of whole-plant corn silage},
   author       = {Y Zhou et al.},
   year         = {2016},
   journal      = {Applied Microbiology and Biotechnology},
   volume       = {121,657-671}
 }
 
 @article{acetic+acid+oxygen,
-  title        = {Effects of Oxygen Availability on Acetic Acid Tolerance and Intracellular pH in Dekkera bruxellensis},
+  title        = {Effects of Oxygen Availability on Acetic Acid Tolerance
+                  and Intracellular pH in Dekkera bruxellensis},
   author       = {Claudia Capusoni et al.},
   year         = {2016},
   journal      = {Applied Microbiology and Biotechnology},
   volume       = {82,4673-4681}
 }
 
 @article{starch+damage+flour,
-  title        = {A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems},
+  title        = {A review of milling damaged starch: Generation, measurement,
+                  functionality and its effect on starch-based food systems},
   author       = {Qingfa Wang et al.},
   year         = {2020},
   journal      = {Food chemistry},
@@ -395,87 +410,94 @@ @article{bassinage+technique
   howpublished = {\url{https://www.sourdough.co.uk/glossary/bassinage/}},
   year         = {2022},
   note         = {Accessed: 2022-12-22}
-} 
+}
 
 @article{oxidization+dough,
   title        = {Enzymes and pH matter, troubleshoot my loaf},
   author       = {Bread Blog},
   howpublished = {\url{https://bread.blog/enzymes-and-ph-matter-troubleshoot-my-loaf/}},
   year         = {2022},
   note         = {Accessed: 2022-12-28}
-} 
+}
 
 @article{stretch+and+fold+technique,
   title        = {How And When To Stretch And Fold Your Sourdough},
   author       = {The Bread Code YouTube},
   howpublished = {\url{https://www.youtube.com/watch?v=gMbZeUIVzZY}},
   year         = {2022},
   note         = {Accessed: 2023-01-06}
-} 
+}
 
 @article{rye+pentosans,
-	author = {Krzysztof Buksa and Anna Nowotna and Werner Praznik and Halina Gambu{\'s} and Rafa{\l} Ziobro and Jan Krawontka},
-	journal = {Food Research International},
-	keywords = {Rye bread, Wholemeal, Pentosans, Starch},
-	number = {8},
-	pages = {2045-2051},
-	title = {The role of pentosans and starch in baking of wholemeal rye bread},
-	url = {https://www.sciencedirect.com/science/article/pii/S0963996910002127},
-	volume = {43},
-	year = {2010}
+  author   = {Krzysztof Buksa and Anna Nowotna and Werner Praznik
+              and Halina Gambu{\'s} and Rafa{\l} Ziobro and Jan Krawontka},
+  journal  = {Food Research International},
+  keywords = {Rye bread, Wholemeal, Pentosans, Starch},
+  number   = {8},
+  pages    = {2045-2051},
+  title    = {The role of pentosans and starch in baking of wholemeal rye bread},
+  url      = {https://www.sciencedirect.com/science/article/pii/S0963996910002127},
+  volume   = {43},
+  year     = {2010}
 }
 
 @article{storing+bread,
-	author = {King Author},
-	title = {Storing yeast based bread},
-	url = {https://www.kingarthurbaking.com/blog/2020/07/08/the-best-way-to-store-yeast-bread},
-  note = {Accessed: 2023-02-03}
+  author = {King Author},
+  title  = {Storing yeast based bread},
+  url    = {https://www.kingarthurbaking.com/blog/2020/07/08/the-best-way-to-store-yeast-bread},
+  note   = {Accessed: 2023-02-03}
 }
 
 @misc{wheat+kernel,
-	author = {W. Berghoff},
-	title = {A wheat kernel and its nutritional value.},
-	url = {https://en.wikipedia.org/wiki/Whole_grain#/media/File:Wheat-kernel_nutrition.svg},
-  note = {Accessed: 2023-03-30}
+  author = {W. Berghoff},
+  title  = {A wheat kernel and its nutritional value.},
+  url    = {https://en.wikipedia.org/wiki/Whole_grain#/media/File:Wheat-kernel_nutrition.svg},
+  note   = {Accessed: 2023-03-30}
 }
 
 @article{enzymatic+activity+whole+wheat,
-	author = {Rachana Poudel},
-	title = {Enzymatic Activities and Compostional Properties of Whole Wheat Flour},
-  year = {2018},
-  page = {67},
+  author = {Rachana Poudel},
+  title  = {Enzymatic Activities and Compostional Properties of Whole Wheat Flour},
+  year   = {2018},
+  page   = {67}
 }
 
 @article{review+of+sourdough+starters,
-	author = {Calvert MD, Madden AA et al.},
-  title = {A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research},
-  year = {2021},
-  page = {3},
-	url = {https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8117929/#ref-36},
-  note = {Accessed: 2023-03-30}
+  author = {Calvert MD, Madden AA et al.},
+  title  = {A review of sourdough starters: ecology, practices, and
+            sensory quality with applications for baking
+            and recommendations for future research},
+  year   = {2021},
+  page   = {3},
+  url    = {https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8117929/#ref-36},
+  note   = {Accessed: 2023-03-30}
 }
 
 @article{gluten+development+temperatures,
-	author = {Koga S., Böcker U. et al.},
-  title = {Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition.},
-  year = {2015},
+  author  = {Koga S., Böcker U. et al.},
+  title   = {Influence of temperature during grain filling on gluten
+             viscoelastic properties and gluten protein composition.},
+  year    = {2015},
   journal = {Journal of the Science of Food and Agriculture},
-	number = {96},
-	pages = {122-130}
+  number  = {96},
+  pages   = {122-130}
 }
 
 @article{milling+commercial+home+mill+comparison,
-	author = {Ross, Andrew S. and Kongraksawech, Teepakorn},
-	journal = {Cereal Chemistry},
-	number = {2},
-	pages = {239-252},
-	title = {Characterizing whole-wheat flours produced using a commercial stone mill, laboratory mills, and household single-stream flour mills},
-	volume = {95},
-	year = {2018}
+  author  = {Ross, Andrew S. and Kongraksawech, Teepakorn},
+  journal = {Cereal Chemistry},
+  number  = {2},
+  pages   = {239-252},
+  title   = {Characterizing whole-wheat flours produced using a
+             commercial stone mill, laboratory mills, and household
+             single-stream flour mills},
+  volume  = {95},
+  year    = {2018}
 }
 
 @article{freezing+toasting+bread,
-  title   = {The impact of freezing and toasting on the glycaemic response of White Bread},
+  title   = {The impact of freezing and toasting on the
+             glycaemic response of White Bread},
   volume  = {62},
   doi     = {10.1038/sj.ejcn.1602746},
   number  = {5},