Information Journal Paper
APA:
CopyARYANA, K.J., & MCGREW, P.. (2007). QUALITY ATTRIBUTES OF YOGURT WITH LACTOBACILLUS CASEI AND VARIOUS PREBIOTICS. FOOD SCIENCE AND TECHNOLOGY (LWT), 40(-), 1808-1814. SID. https://sid.ir/paper/609384/en
Vancouver:
CopyARYANA K.J., MCGREW P.. QUALITY ATTRIBUTES OF YOGURT WITH LACTOBACILLUS CASEI AND VARIOUS PREBIOTICS. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2007;40(-):1808-1814. Available from: https://sid.ir/paper/609384/en
IEEE:
CopyK.J. ARYANA, and P. MCGREW, “QUALITY ATTRIBUTES OF YOGURT WITH LACTOBACILLUS CASEI AND VARIOUS PREBIOTICS,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 40, no. -, pp. 1808–1814, 2007, [Online]. Available: https://sid.ir/paper/609384/en