Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration

MLA

Ahmad, Ishtiaq, et al. “Physicochemical, Rheological and Antioxidant Profiling of Yogurt Prepared from Non-Enzymatically and Enzymatically Hydrolyzed Potato Powder under Refrigeration.” Food Science and Human Wellness, vol. 12, no. 1, Jan. 2023, pp. 69–78. EBSCOhost, https://doi.org/10.1016/j.fshw.2022.07.024.

APA

Ahmad, I., Xiong, Z., Xiong, H., Aadil, R. M., Khalid, N., Lakhoo, A. B. J., Zia-ud-din, Nawaz, A., Walayat, N., & Khan, R. S. (2023). Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration. Food Science and Human Wellness, 12(1), 69–78. https://doi.org/10.1016/j.fshw.2022.07.024

Chicago

Ahmad, Ishtiaq, Zhouyi Xiong, Hanguo Xiong, Rana Muhammad Aadil, Nauman Khalid, Allah Bakash Jvaid Lakhoo, Zia-ud-din, Asad Nawaz, Noman Walayat, and Rao Sanaullah Khan. 2023. “Physicochemical, Rheological and Antioxidant Profiling of Yogurt Prepared from Non-Enzymatically and Enzymatically Hydrolyzed Potato Powder under Refrigeration.” Food Science and Human Wellness 12 (1): 69–78. doi:10.1016/j.fshw.2022.07.024.