(2013). Physicochemical, rheological and sensory properties of stirred fruit yoghurt fortified by wheat fiber. Food Research Journal, 22(4), 443-454.
MLA
. "Physicochemical, rheological and sensory properties of stirred fruit yoghurt fortified by wheat fiber". Food Research Journal, 22, 4, 2013, 443-454.
HARVARD
(2013). 'Physicochemical, rheological and sensory properties of stirred fruit yoghurt fortified by wheat fiber', Food Research Journal, 22(4), pp. 443-454.
VANCOUVER
Physicochemical, rheological and sensory properties of stirred fruit yoghurt fortified by wheat fiber. Food Research Journal, 2013; 22(4): 443-454.
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