(2013). Rheological and sensory properties and syneresis of set yogurt produced with exopolysaccharide producing starter culture YF-L811. Food Research Journal, 22(4), 477-486.
MLA
. "Rheological and sensory properties and syneresis of set yogurt produced with exopolysaccharide producing starter culture YF-L811". Food Research Journal, 22, 4, 2013, 477-486.
HARVARD
(2013). 'Rheological and sensory properties and syneresis of set yogurt produced with exopolysaccharide producing starter culture YF-L811', Food Research Journal, 22(4), pp. 477-486.
VANCOUVER
Rheological and sensory properties and syneresis of set yogurt produced with exopolysaccharide producing starter culture YF-L811. Food Research Journal, 2013; 22(4): 477-486.
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