Zhang, H., Goff, H. D., Liu, C., Luo, S., & Hu, X. (2024). Preparation of liquid yogurt in the presence of pectin and its formation mechanism. Food chemistry, 452, 139473. https://doi.org/10.1016/j.foodchem.2024.139473
Citace podle Chicago (17th ed.)Zhang, Hongkai, H. Douglas Goff, Chengmei Liu, Shunjing Luo, a Xiuting Hu. "Preparation of Liquid Yogurt in the Presence of Pectin and Its Formation Mechanism." Food Chemistry 452 (2024): 139473. https://doi.org/10.1016/j.foodchem.2024.139473.
Citace podle MLA (9th ed.)Zhang, Hongkai, et al. "Preparation of Liquid Yogurt in the Presence of Pectin and Its Formation Mechanism." Food Chemistry, vol. 452, 2024, p. 139473, https://doi.org/10.1016/j.foodchem.2024.139473.
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