Gallardo-Rivera, C.; Báez-González, J.G.; GarcÃa-AlanÃs, K.G.; Torres-Alvarez, C.; Dares-Sánchez, K.; Szymanski, A.; Amaya-Guerra, C.A.; Castillo, S.
Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt. Processes 2021, 9, 2123.
https://doi.org/10.3390/pr9122123
AMA Style
Gallardo-Rivera C, Báez-González JG, GarcÃa-AlanÃs KG, Torres-Alvarez C, Dares-Sánchez K, Szymanski A, Amaya-Guerra CA, Castillo S.
Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt. Processes. 2021; 9(12):2123.
https://doi.org/10.3390/pr9122123
Chicago/Turabian Style
Gallardo-Rivera, Claudia, Juan G. Báez-González, Karla G. GarcÃa-AlanÃs, Cynthia Torres-Alvarez, Karla Dares-Sánchez, Ana Szymanski, Carlos A. Amaya-Guerra, and Sandra Castillo.
2021. "Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt" Processes 9, no. 12: 2123.
https://doi.org/10.3390/pr9122123
APA Style
Gallardo-Rivera, C., Báez-González, J. G., GarcÃa-AlanÃs, K. G., Torres-Alvarez, C., Dares-Sánchez, K., Szymanski, A., Amaya-Guerra, C. A., & Castillo, S.
(2021). Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt. Processes, 9(12), 2123.
https://doi.org/10.3390/pr9122123
