APA (7th ed.) Citation

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.

Chicago Style (17th ed.) Citation

Djilali, Bouhadi, Hariri Ahmed, Benattouche Zouaoui, El Ouissi A, Ibri Kada, Belkhodja Hamza, and 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.

MLA (8th ed.) Citation

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.