Information Journal Paper
APA:
Copy. (2020). Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐ yoghurt. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 44(3), 0-0. SID. https://sid.ir/paper/670941/en
Vancouver:
Copy. Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐ yoghurt. JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2020;44(3):0-0. Available from: https://sid.ir/paper/670941/en
IEEE:
Copy, “Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐ yoghurt,” JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 44, no. 3, pp. 0–0, 2020, [Online]. Available: https://sid.ir/paper/670941/en