Information Journal Paper
APA:
Copy. (2019). Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt. FOOD SCIENCE AND TECHNOLOGY (LWT), 105(-), 371-376. SID. https://sid.ir/paper/1016419/en
Vancouver:
Copy. Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2019;105(-):371-376. Available from: https://sid.ir/paper/1016419/en
IEEE:
Copy, “Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 105, no. -, pp. 371–376, 2019, [Online]. Available: https://sid.ir/paper/1016419/en