Information Journal Paper
APA:
CopyKAILASAPATHY, K.. (2006). SURVIVAL OF FREE AND ENCAPSULATED PROBIOTIC BACTERIA AND THEIR EFFECT ON THE SENSORY PROPERTIES OF YOGHURT. FOOD SCIENCE AND TECHNOLOGY (LWT), 39(10), 1221-1227. SID. https://sid.ir/paper/602387/en
Vancouver:
CopyKAILASAPATHY K.. SURVIVAL OF FREE AND ENCAPSULATED PROBIOTIC BACTERIA AND THEIR EFFECT ON THE SENSORY PROPERTIES OF YOGHURT. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2006;39(10):1221-1227. Available from: https://sid.ir/paper/602387/en
IEEE:
CopyK. KAILASAPATHY, “SURVIVAL OF FREE AND ENCAPSULATED PROBIOTIC BACTERIA AND THEIR EFFECT ON THE SENSORY PROPERTIES OF YOGHURT,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 39, no. 10, pp. 1221–1227, 2006, [Online]. Available: https://sid.ir/paper/602387/en