(2013). Effect of incubation and storage temperatures and final pH on the viability of probiotic bacteria and sensory characteristics in probiotic Doogh. Food Research Journal, 23(3), 367-380.
MLA
. "Effect of incubation and storage temperatures and final pH on the viability of probiotic bacteria and sensory characteristics in probiotic Doogh". Food Research Journal, 23, 3, 2013, 367-380.
HARVARD
(2013). 'Effect of incubation and storage temperatures and final pH on the viability of probiotic bacteria and sensory characteristics in probiotic Doogh', Food Research Journal, 23(3), pp. 367-380.
VANCOUVER
Effect of incubation and storage temperatures and final pH on the viability of probiotic bacteria and sensory characteristics in probiotic Doogh. Food Research Journal, 2013; 23(3): 367-380.
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