(2011). Physicochemical characteristics of set yoghurt made with sodium caseinate and transglutaminase. Food Processing and Preservation Journal, 3(1), 47-62.
MLA
. "Physicochemical characteristics of set yoghurt made with sodium caseinate and transglutaminase". Food Processing and Preservation Journal, 3, 1, 2011, 47-62.
HARVARD
(2011). 'Physicochemical characteristics of set yoghurt made with sodium caseinate and transglutaminase', Food Processing and Preservation Journal, 3(1), pp. 47-62.
VANCOUVER
Physicochemical characteristics of set yoghurt made with sodium caseinate and transglutaminase. Food Processing and Preservation Journal, 2011; 3(1): 47-62.
)