Djilali, B., Ahmed, H., Zouaoui, B., A, E. O., Kada, I., Hamza, B., & G, B. R. (2021). Effect of the addition of egg white on the microbiological, physicochemical and sensory quality of steamed yogurt during fermentation and cold storage. University of Kragujevac, Faculty of Agronomy, Cacak.
Cita Chicago Style (17a ed.)Djilali, Bouhadi, Hariri Ahmed, Benattouche Zouaoui, El Ouissi A, Ibri Kada, Belkhodja Hamza, y Bachir Raho G. Effect of the Addition of Egg White on the Microbiological, Physicochemical and Sensory Quality of Steamed Yogurt During Fermentation and Cold Storage. University of Kragujevac, Faculty of Agronomy, Cacak, 2021.
Cita MLA (8a ed.)Djilali, Bouhadi, et al. Effect of the Addition of Egg White on the Microbiological, Physicochemical and Sensory Quality of Steamed Yogurt During Fermentation and Cold Storage. University of Kragujevac, Faculty of Agronomy, Cacak, 2021.