Cite
Quality of new Lactobaillus rhamnosus like-yoghurt and the effect of using gum Arabic as prebiotic.
MLA
Abd Al-Halim, Laila R., and Nesreen M. Nasr. “Quality of New Lactobaillus Rhamnosus Like-Yoghurt and the Effect of Using Gum Arabic as Prebiotic.” Fayoum Journal of Agricultural Research & Development / Maǧallaẗ Al-Fayūm Lil Buḥūṯ Wa Al-Tanmiyyaẗ Al-Zirāʿiyyaẗ, vol. 38, no. 3, July 2024, pp. 381–91. EBSCOhost, https://doi.org/10.21608/FJARD.2024.287293.1043.
APA
Abd Al-Halim, L. R., & Nasr, N. M. (2024). Quality of new Lactobaillus rhamnosus like-yoghurt and the effect of using gum Arabic as prebiotic. Fayoum Journal of Agricultural Research & Development / Maǧallaẗ Al-Fayūm Lil Buḥūṯ Wa Al-Tanmiyyaẗ Al-Zirāʿiyyaẗ, 38(3), 381–391. https://doi.org/10.21608/FJARD.2024.287293.1043
Chicago
Abd Al-Halim, Laila R., and Nesreen M. Nasr. 2024. “Quality of New Lactobaillus Rhamnosus Like-Yoghurt and the Effect of Using Gum Arabic as Prebiotic.” Fayoum Journal of Agricultural Research & Development / Maǧallaẗ Al-Fayūm Lil Buḥūṯ Wa Al-Tanmiyyaẗ Al-Zirāʿiyyaẗ 38 (3): 381–91. doi:10.21608/FJARD.2024.287293.1043.