EFFECTS OF THE ADDITION OF CANTHARELLUS CIBARIUS MUSHROOMS ON THE RHEOLOGICAL PROPERTIES OF BUTTERMILK

MLA

Ovidiu Tița, et al. “Effects of the Addition of Cantharellus Cibarius Mushrooms on the Rheological Properties of Buttermilk.” Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, vol. 24, no. 3, Sept. 2023, pp. 249–59. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsdoj&AN=edsdoj.7f8a546cdbcc4e628a871ec6f234d7e9&authtype=sso&custid=ns315887.

APA

Ovidiu Tița, Oana-Maria Popa, Mihaela-Adriana Tița, & Maria Adelina Constantinescu. (2023). Effects of the Addition of Cantharellus Cibarius Mushrooms on the Rheological Properties of Buttermilk. Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 24(3), 249–259.

Chicago

Ovidiu Tița, Oana-Maria Popa, Mihaela-Adriana Tița, and Maria Adelina Constantinescu. 2023. “Effects of the Addition of Cantharellus Cibarius Mushrooms on the Rheological Properties of Buttermilk.” Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry 24 (3): 249–59. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsdoj&AN=edsdoj.7f8a546cdbcc4e628a871ec6f234d7e9&authtype=sso&custid=ns315887.