(2014). Rheological properties and Stability of mint-enriched doogh produced by the fluid gel technology using denatured whey protein-xanthan. Food Research Journal, 23(4), 553-565.
MLA
. "Rheological properties and Stability of mint-enriched doogh produced by the fluid gel technology using denatured whey protein-xanthan", Food Research Journal, 23, 4, 2014, 553-565.
HARVARD
(2014). 'Rheological properties and Stability of mint-enriched doogh produced by the fluid gel technology using denatured whey protein-xanthan', Food Research Journal, 23(4), pp. 553-565.
CHICAGO
, "Rheological properties and Stability of mint-enriched doogh produced by the fluid gel technology using denatured whey protein-xanthan," Food Research Journal, 23 4 (2014): 553-565,
VANCOUVER
Rheological properties and Stability of mint-enriched doogh produced by the fluid gel technology using denatured whey protein-xanthan. Food Research Journal, 2014; 23(4): 553-565.
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