(2013). Effect of Basil seed mucilage (Ocimum basilicum L.) on the physicochemical and sensory characteristics of low fat yogurt. Food Processing and Preservation Journal, 2(4), 1-17.
MLA
. "Effect of Basil seed mucilage (Ocimum basilicum L.) on the physicochemical and sensory characteristics of low fat yogurt". Food Processing and Preservation Journal, 2, 4, 2013, 1-17.
HARVARD
(2013). 'Effect of Basil seed mucilage (Ocimum basilicum L.) on the physicochemical and sensory characteristics of low fat yogurt', Food Processing and Preservation Journal, 2(4), pp. 1-17.
VANCOUVER
Effect of Basil seed mucilage (Ocimum basilicum L.) on the physicochemical and sensory characteristics of low fat yogurt. Food Processing and Preservation Journal, 2013; 2(4): 1-17.
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