APA (7th ed.) Citation

(2020). Optimisation of yogurt mousse dairy protein levels: A rheological, sensory, and microstructural study.

Chicago Style (17th ed.) Citation

Optimisation of Yogurt Mousse Dairy Protein Levels: A Rheological, Sensory, and Microstructural Study. 2020.

MLA (8th ed.) Citation

Optimisation of Yogurt Mousse Dairy Protein Levels: A Rheological, Sensory, and Microstructural Study. 2020.

Warning: These citations may not always be 100% accurate.