Probiotic yogurt supplemented with nanopowdered eggshell: Shelf-life stability, physicochemical, and sensory characteristics.

MLA

Kamel, Dalia G., et al. “Probiotic Yogurt Supplemented with Nanopowdered Eggshell: Shelf-Life Stability, Physicochemical, and Sensory Characteristics.” Food Science & Nutrition, vol. 9, no. 3, Jan. 2021, pp. 1736–42. EBSCOhost, https://doi.org/10.1002/fsn3.2152.

APA

Kamel, D. G., Othman, A. A., Osman, D. M., & Hammam, A. R. A. (2021). Probiotic yogurt supplemented with nanopowdered eggshell: Shelf-life stability, physicochemical, and sensory characteristics. Food Science & Nutrition, 9(3), 1736–1742. https://doi.org/10.1002/fsn3.2152

Chicago

Kamel, Dalia G, Aly A Othman, Dina M Osman, and Ahmed R A Hammam. 2021. “Probiotic Yogurt Supplemented with Nanopowdered Eggshell: Shelf-Life Stability, Physicochemical, and Sensory Characteristics.” Food Science & Nutrition 9 (3): 1736–42. doi:10.1002/fsn3.2152.