(2014). Influence of cross-linking between milk and soy proteins by transglutaminase on physicochemical properties of nonfat yoghurt. Food Research Journal, 24(2), 267-278.
MLA
. "Influence of cross-linking between milk and soy proteins by transglutaminase on physicochemical properties of nonfat yoghurt". Food Research Journal, 24, 2, 2014, 267-278.
HARVARD
(2014). 'Influence of cross-linking between milk and soy proteins by transglutaminase on physicochemical properties of nonfat yoghurt', Food Research Journal, 24(2), pp. 267-278.
VANCOUVER
Influence of cross-linking between milk and soy proteins by transglutaminase on physicochemical properties of nonfat yoghurt. Food Research Journal, 2014; 24(2): 267-278.
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