(2013). Effect of addition of sodium caseinate and peppermint extract on viability of Lactobacillus casei and physicochemichal properties and antioxidant activity of non-fat probiotic yogurt. Food Research Journal, 23(3), 423-434.
MLA
. "Effect of addition of sodium caseinate and peppermint extract on viability of Lactobacillus casei and physicochemichal properties and antioxidant activity of non-fat probiotic yogurt". Food Research Journal, 23, 3, 2013, 423-434.
HARVARD
(2013). 'Effect of addition of sodium caseinate and peppermint extract on viability of Lactobacillus casei and physicochemichal properties and antioxidant activity of non-fat probiotic yogurt', Food Research Journal, 23(3), pp. 423-434.
VANCOUVER
Effect of addition of sodium caseinate and peppermint extract on viability of Lactobacillus casei and physicochemichal properties and antioxidant activity of non-fat probiotic yogurt. Food Research Journal, 2013; 23(3): 423-434.
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