Fermented camel milk influenced by soy extract: Apparent viscosity, viscoelastic properties, thixotropic behavior, and biological activities.

MLA

Ali, Abdelmoneim H., et al. “Fermented Camel Milk Influenced by Soy Extract: Apparent Viscosity, Viscoelastic Properties, Thixotropic Behavior, and Biological Activities.” Journal of Dairy Science, vol. 106, no. 10, Oct. 2023, pp. 6671–87. EBSCOhost, https://doi.org/10.3168/jds.2023-23294.

APA

Ali, A. H., Abu-Jdayil, B., Al Nabulsi, A., Osaili, T., Liu, S.-Q., Kamal-Eldin, A., & Ayyash, M. (2023). Fermented camel milk influenced by soy extract: Apparent viscosity, viscoelastic properties, thixotropic behavior, and biological activities. Journal of Dairy Science, 106(10), 6671–6687. https://doi.org/10.3168/jds.2023-23294

Chicago

Ali, Abdelmoneim H, Basim Abu-Jdayil, Anas Al Nabulsi, Tareq Osaili, Shao-Quan Liu, Afaf Kamal-Eldin, and Mutamed Ayyash. 2023. “Fermented Camel Milk Influenced by Soy Extract: Apparent Viscosity, Viscoelastic Properties, Thixotropic Behavior, and Biological Activities.” Journal of Dairy Science 106 (10): 6671–87. doi:10.3168/jds.2023-23294.