Technofunctional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei.

MLA

Ahsan, Samreen, et al. “Technofunctional Quality Assessment of Soymilk Fermented with Lactobacillus Acidophilus and Lactobacillus Casei.” Biotechnology & Applied Biochemistry, vol. 69, no. 1, Feb. 2022, pp. 172–82. EBSCOhost, https://doi.org/10.1002/bab.2094.

APA

Ahsan, S., Khaliq, A., Chughtai, M. F. J., Nadeem, M., Bin Tahir, A., Din, A. A., Ntsefong, G. N., Shariati, M. A., Rebezov, M., Yessimbekov, Z., & Thiruvengadam, M. (2022). Technofunctional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei. Biotechnology & Applied Biochemistry, 69(1), 172–182. https://doi.org/10.1002/bab.2094

Chicago

Ahsan, Samreen, Adnan Khaliq, Muhammad Farhan Jahangir Chughtai, Muhammad Nadeem, Assam Bin Tahir, Amir Alaud Din, Godswill Ntsomboh Ntsefong, et al. 2022. “Technofunctional Quality Assessment of Soymilk Fermented with Lactobacillus Acidophilus and Lactobacillus Casei.” Biotechnology & Applied Biochemistry 69 (1): 172–82. doi:10.1002/bab.2094.