APA Alıntı

Jeewanthi, R. K. C., Lee, N., Lee, K. A., Yoon, Y. C., & Paik, H. (2014). Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types. J Food Sci Technol.

Chicago Stili Alıntı

Jeewanthi, Renda Kankanamge Chaturika, Na-Kyoung Lee, Kyung Ah Lee, Yoh Chang Yoon, ve Hyun-Dong Paik. "Comparative Analysis of Improved Soy-mozzarella Cheeses Made of Ultrafiltrated and Partly Skimmed Soy Blends With Other Mozzarella Types." J Food Sci Technol 2014.

MLA Alıntı

Jeewanthi, Renda Kankanamge Chaturika, et al. "Comparative Analysis of Improved Soy-mozzarella Cheeses Made of Ultrafiltrated and Partly Skimmed Soy Blends With Other Mozzarella Types." J Food Sci Technol 2014.