(2012). Effects of transglutaminase treatment on Lactobacillus casei viability, physicochemical and sensory properties of nonfat stirred yoghurt. Food Research Journal, 22(2), 201-214.
MLA
. "Effects of transglutaminase treatment on Lactobacillus casei viability, physicochemical and sensory properties of nonfat stirred yoghurt". Food Research Journal, 22, 2, 2012, 201-214.
HARVARD
(2012). 'Effects of transglutaminase treatment on Lactobacillus casei viability, physicochemical and sensory properties of nonfat stirred yoghurt', Food Research Journal, 22(2), pp. 201-214.
VANCOUVER
Effects of transglutaminase treatment on Lactobacillus casei viability, physicochemical and sensory properties of nonfat stirred yoghurt. Food Research Journal, 2012; 22(2): 201-214.
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