(2016). The use of the Withania coagulans as a coagulant in the production of soya cheese and the effect of various additives on the sensory properties. Food Research Journal, 25(4), 677-687.
MLA
. "The use of the Withania coagulans as a coagulant in the production of soya cheese and the effect of various additives on the sensory properties". Food Research Journal, 25, 4, 2016, 677-687.
HARVARD
(2016). 'The use of the Withania coagulans as a coagulant in the production of soya cheese and the effect of various additives on the sensory properties', Food Research Journal, 25(4), pp. 677-687.
VANCOUVER
The use of the Withania coagulans as a coagulant in the production of soya cheese and the effect of various additives on the sensory properties. Food Research Journal, 2016; 25(4): 677-687.
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