Effect of high pressure homogenisation on the capacity of Lactobacillus plantarum A6 to ferment rice/soybean slurries to prepare high energy density complementary food

MLA

Nguyen, Thi Thanh Thuy, et al. “Effect of High Pressure Homogenisation on the Capacity of Lactobacillus Plantarum A6 to Ferment Rice/Soybean Slurries to Prepare High Energy Density Complementary Food.” Food Chemistry, vol. 102, no. 4, June 2007, pp. 1288–95. EBSCOhost, https://doi.org/10.1016/j.foodchem.2006.07.020.

APA

Nguyen, T. T. T., Guyot, J.-P., Icard-Vernière, C., Rochette, I., & Loiseau, G. (2007). Effect of high pressure homogenisation on the capacity of Lactobacillus plantarum A6 to ferment rice/soybean slurries to prepare high energy density complementary food. Food Chemistry, 102(4), 1288–1295. https://doi.org/10.1016/j.foodchem.2006.07.020

Chicago

Nguyen, Thi Thanh Thuy, Jean-Pierre Guyot, Christèle Icard-Vernière, Isabelle Rochette, and Gérard Loiseau. 2007. “Effect of High Pressure Homogenisation on the Capacity of Lactobacillus Plantarum A6 to Ferment Rice/Soybean Slurries to Prepare High Energy Density Complementary Food.” Food Chemistry 102 (4): 1288–95. doi:10.1016/j.foodchem.2006.07.020.