(2015). Effect of red lentil flour and red grape concentrate on viability of Bifidobacterium bifidum and qualitative properties in set yoghurt. Food Research Journal, 25(1), 1-13.
MLA
. "Effect of red lentil flour and red grape concentrate on viability of Bifidobacterium bifidum and qualitative properties in set yoghurt". Food Research Journal, 25, 1, 2015, 1-13.
HARVARD
(2015). 'Effect of red lentil flour and red grape concentrate on viability of Bifidobacterium bifidum and qualitative properties in set yoghurt', Food Research Journal, 25(1), pp. 1-13.
VANCOUVER
Effect of red lentil flour and red grape concentrate on viability of Bifidobacterium bifidum and qualitative properties in set yoghurt. Food Research Journal, 2015; 25(1): 1-13.
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