Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk.

MLA

Ayyash, Mutamed, et al. “Rheological Properties of Fermented Milk from Heated and High Pressure-Treated Camel Milk and Bovine Milk.” LWT - Food Science & Technology, vol. 156, Feb. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2021.113029.

APA

Ayyash, M., Abdalla, A., Abu-Jdayil, B., Huppertz, T., Bhaskaracharya, R., Al-Mardeai, S., Mairpady, A., Ranasinghe, A., & Al-Nabulsi, A. (2022). Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk. LWT - Food Science & Technology, 156, N.PAG. https://doi.org/10.1016/j.lwt.2021.113029

Chicago

Ayyash, Mutamed, Abdelmoneim Abdalla, Basim Abu-Jdayil, Thom Huppertz, Raman Bhaskaracharya, Saleha Al-Mardeai, Anusha Mairpady, Arachchige Ranasinghe, and Anas Al-Nabulsi. 2022. “Rheological Properties of Fermented Milk from Heated and High Pressure-Treated Camel Milk and Bovine Milk.” LWT - Food Science & Technology 156 (February): N.PAG. doi:10.1016/j.lwt.2021.113029.