Effect of lactic acid bacteria on the textural properties of an edible film based on whey, inulin and gelatin

MLA

García-Argueta, Imelda, et al. “Effect of Lactic Acid Bacteria on the Textural Properties of an Edible Film Based on Whey, Inulin and Gelatin.” African Journal of Biotechnology, Feb. 2016. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.78975075580c..1d9103fa58245c9ecb32d9ec05ac95cc&authtype=sso&custid=ns315887.

APA

García-Argueta, I., Dublán-García, O., Quintero-Salazar, B., Dominguez-Lopez, A., Gómez-Oliván, L. M., & Salem, A.-F. Z. (2016). Effect of lactic acid bacteria on the textural properties of an edible film based on whey, inulin and gelatin. African Journal of Biotechnology.

Chicago

García-Argueta, Imelda, Octavio Dublán-García, Baciliza Quintero-Salazar, Aurelio Dominguez-Lopez, Leobardo Manuel Gómez-Oliván, and Abdel-Fattah ZM Salem. 2016. “Effect of Lactic Acid Bacteria on the Textural Properties of an Edible Film Based on Whey, Inulin and Gelatin.” African Journal of Biotechnology, February. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.78975075580c..1d9103fa58245c9ecb32d9ec05ac95cc&authtype=sso&custid=ns315887.