Yekta, M., & Ansari, S. (2019). Jujube mucilage as a potential stabilizer in stirred yogurt: Improvements in the physiochemical, rheological, and sensorial properties. Food Sci Nutr.
シカゴスタイル引用形Yekta, Mandana, , Sara Ansari. "Jujube Mucilage As a Potential Stabilizer in Stirred Yogurt: Improvements in the Physiochemical, Rheological, and Sensorial Properties." Food Sci Nutr 2019.
MLA引用形式Yekta, Mandana, , Sara Ansari. "Jujube Mucilage As a Potential Stabilizer in Stirred Yogurt: Improvements in the Physiochemical, Rheological, and Sensorial Properties." Food Sci Nutr 2019.
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