The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek‐style yoghurt.

MLA

Murua, Pagola, Beneranda, et al. “The Effect of Incorporating Microencapsulated Lactobacillus Casei ATCC 334 on the Physicochemical and Rheological Properties of Fortified Greek‐style Yoghurt.” International Journal of Dairy Technology, vol. 77, no. 2, May 2024, pp. 477–86. EBSCOhost, https://doi.org/10.1111/1471-0307.13047.

APA

Murua, P. B., Abadía, G. L., Vázquez, A. M. I., Amaya, L. S. L., & Morales, S. E. (2024). The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek‐style yoghurt. International Journal of Dairy Technology, 77(2), 477–486. https://doi.org/10.1111/1471-0307.13047

Chicago

Murua, Pagola, Beneranda, García, Lucía Abadía, Aguilar, Maria Isabel Vázquez, Llano, Silvia L Amaya, and Sánchez, Eduardo Morales. 2024. “The Effect of Incorporating Microencapsulated Lactobacillus Casei ATCC 334 on the Physicochemical and Rheological Properties of Fortified Greek‐style Yoghurt.” International Journal of Dairy Technology 77 (2): 477–86. doi:10.1111/1471-0307.13047.