Information Journal Paper
APA:
Copy. (2020). Probiotic yogurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 73(1), 0-0. SID. https://sid.ir/paper/1023145/en
Vancouver:
Copy. Probiotic yogurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY[Internet]. 2020;73(1):0-0. Available from: https://sid.ir/paper/1023145/en
IEEE:
Copy, “Probiotic yogurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics,” INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol. 73, no. 1, pp. 0–0, 2020, [Online]. Available: https://sid.ir/paper/1023145/en