Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study

MLA

Hugo L.A. Silva, et al. “Prebiotics Addition in Sheep Milk Ice Cream: A Rheological, Microstructural and Sensory Study.” Journal of Functional Foods, vol. 35, Aug. 2017, pp. 564–73. EBSCOhost, https://doi.org/10.1016/j.jff.2017.06.004.

APA

Hugo L.A. Silva, Celso F. Balthazar, Leandro P. Cappato, Rodrigo N. Cavalcanti, Jeremias Moraes, Adriano G. Cruz, M.M. Andrade, Marcia C. Silva, Erick A. Esmerino, Mônica Q. Freitas, Yuri K.D. Abud, Renata S.L. Raices, & Celso Sant’Anna. (2017). Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study. Journal of Functional Foods, 35, 564–573. https://doi.org/10.1016/j.jff.2017.06.004

Chicago

Hugo L.A. Silva, Celso F. Balthazar, Leandro P. Cappato, Rodrigo N. Cavalcanti, Jeremias Moraes, Adriano G. Cruz, M.M. Andrade, et al. 2017. “Prebiotics Addition in Sheep Milk Ice Cream: A Rheological, Microstructural and Sensory Study.” Journal of Functional Foods 35 (August): 564–73. doi:10.1016/j.jff.2017.06.004.