Style | Citing Format |
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MLA | Molaee Parvarei M, et al.. "Comparative Effect of Probiotic and Paraprobiotic Addition on Rheological and Sensory Properties of Yoghurt." International Journal of Dairy Technology, vol. 74, no. 1, 2021, pp. 95-106. |
APA | Molaee Parvarei M, Fazeli MR, Mortazavian AM, Sarem Nezhad S, Mortazavi SA (2021). Comparative Effect of Probiotic and Paraprobiotic Addition on Rheological and Sensory Properties of Yoghurt. International Journal of Dairy Technology, 74(1), 95-106. |
Chicago | Molaee Parvarei M, Fazeli MR, Mortazavian AM, Sarem Nezhad S, Mortazavi SA. "Comparative Effect of Probiotic and Paraprobiotic Addition on Rheological and Sensory Properties of Yoghurt." International Journal of Dairy Technology 74, no. 1 (2021): 95-106. |
Harvard | Molaee Parvarei M et al. (2021) 'Comparative Effect of Probiotic and Paraprobiotic Addition on Rheological and Sensory Properties of Yoghurt', International Journal of Dairy Technology, 74(1), pp. 95-106. |
Vancouver | Molaee Parvarei M, Fazeli MR, Mortazavian AM, Sarem Nezhad S, Mortazavi SA. Comparative Effect of Probiotic and Paraprobiotic Addition on Rheological and Sensory Properties of Yoghurt. International Journal of Dairy Technology. 2021;74(1):95-106. |
BibTex | @article{ author = {Molaee Parvarei M and Fazeli MR and Mortazavian AM and Sarem Nezhad S and Mortazavi SA}, title = {Comparative Effect of Probiotic and Paraprobiotic Addition on Rheological and Sensory Properties of Yoghurt}, journal = {International Journal of Dairy Technology}, volume = {74}, number = {1}, pages = {95-106}, year = {2021} } |
RIS | TY - JOUR AU - Molaee Parvarei M AU - Fazeli MR AU - Mortazavian AM AU - Sarem Nezhad S AU - Mortazavi SA TI - Comparative Effect of Probiotic and Paraprobiotic Addition on Rheological and Sensory Properties of Yoghurt JO - International Journal of Dairy Technology VL - 74 IS - 1 SP - 95 EP - 106 PY - 2021 ER - |