Anwar, A.; Faiz, M.A.; Badar, I.H.; Jaspal, M.H.; Hou, J.
Influence of Fermentation Time and Storage Conditions on the Physicochemical Properties of Different Yogurt Varieties Using Starter Cultures and Probiotic Lactobacillus rhamnosus GG. Processes 2025, 13, 759.
https://doi.org/10.3390/pr13030759
AMA Style
Anwar A, Faiz MA, Badar IH, Jaspal MH, Hou J.
Influence of Fermentation Time and Storage Conditions on the Physicochemical Properties of Different Yogurt Varieties Using Starter Cultures and Probiotic Lactobacillus rhamnosus GG. Processes. 2025; 13(3):759.
https://doi.org/10.3390/pr13030759
Chicago/Turabian Style
Anwar, Asif, Muhammad Abrar Faiz, Iftikhar Hussain Badar, Muhammad Hayat Jaspal, and Juncai Hou.
2025. "Influence of Fermentation Time and Storage Conditions on the Physicochemical Properties of Different Yogurt Varieties Using Starter Cultures and Probiotic Lactobacillus rhamnosus GG" Processes 13, no. 3: 759.
https://doi.org/10.3390/pr13030759
APA Style
Anwar, A., Faiz, M. A., Badar, I. H., Jaspal, M. H., & Hou, J.
(2025). Influence of Fermentation Time and Storage Conditions on the Physicochemical Properties of Different Yogurt Varieties Using Starter Cultures and Probiotic Lactobacillus rhamnosus GG. Processes, 13(3), 759.
https://doi.org/10.3390/pr13030759
