(2014). The effect of homogenization pressure and stages on viability of probiotic bacteria and overall acceptability of low-fat probiotic yoghurt. Food Processing and Preservation Journal, 6(1), 37-52.
MLA
. "The effect of homogenization pressure and stages on viability of probiotic bacteria and overall acceptability of low-fat probiotic yoghurt", Food Processing and Preservation Journal, 6, 1, 2014, 37-52.
HARVARD
(2014). 'The effect of homogenization pressure and stages on viability of probiotic bacteria and overall acceptability of low-fat probiotic yoghurt', Food Processing and Preservation Journal, 6(1), pp. 37-52.
CHICAGO
, "The effect of homogenization pressure and stages on viability of probiotic bacteria and overall acceptability of low-fat probiotic yoghurt," Food Processing and Preservation Journal, 6 1 (2014): 37-52,
VANCOUVER
The effect of homogenization pressure and stages on viability of probiotic bacteria and overall acceptability of low-fat probiotic yoghurt. Food Processing and Preservation Journal, 2014; 6(1): 37-52.
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