Prebiotic flours in dairy food processing: Technological and sensory implications.

MLA

Santos, Renata O., et al. “Prebiotic Flours in Dairy Food Processing: Technological and Sensory Implications.” International Journal of Dairy Technology, vol. 71, Mar. 2018, pp. 1–10. EBSCOhost, https://doi.org/10.1111/1471-0307.12394.

APA

Santos, R. O., Silva, M. V. F., Nascimento, K. O., Barbosa Junior, J. L., Barbosa, M. I. M. J., Batista, A. L. D., Moraes, J., Andrade, M. M., Andrade, L. G. Z. S., Raices, R. S. L., Silva, M. C., Cruz, A. G., Khosravi, D. K., & Freitas, M. Q. (2018). Prebiotic flours in dairy food processing: Technological and sensory implications. International Journal of Dairy Technology, 71, 1–10. https://doi.org/10.1111/1471-0307.12394

Chicago

Santos, Renata O., Marcus Vinicius F. Silva, Kamila O. Nascimento, Jose L. Barbosa Junior, Maria Ivone M. J. Barbosa, Aline L. D. Batista, Jeremias Moraes, et al. 2018. “Prebiotic Flours in Dairy Food Processing: Technological and Sensory Implications.” International Journal of Dairy Technology 71 (March): 1–10. doi:10.1111/1471-0307.12394.