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.
Style de citation Chicago (17e éd.)Djilali, Bouhadi, Hariri Ahmed, Benattouche Zouaoui, El Ouissi A, Ibri Kada, Belkhodja Hamza, et 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.
Style de citation MLA (8e éd.)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.