Santos, M. S., Estevinho, L. M., de Carvalho, C. A. L., da Silva Conceição, A. L., & de Castro Almeida, R. C. (2019). Rheological and sensorial evaluation of yogurt incorporated with red propolis. J Food Sci Technol.
Παραπομπή Chicago StyleSantos, Marly Silveira, Leticia Miranda Estevinho, Carlos Alfredo Lopes de Carvalho, Antonio Leandro da Silva Conceição, και Rogeria Comastri de Castro Almeida. "Rheological and Sensorial Evaluation of Yogurt Incorporated With Red Propolis." J Food Sci Technol 2019.
Παραπομπή MLASantos, Marly Silveira, et al. "Rheological and Sensorial Evaluation of Yogurt Incorporated With Red Propolis." J Food Sci Technol 2019.
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