Parra-Ocampo, K.A.; MartÃn-del-Campo, S.T.; Montejano-Gaitán, J.G.; Zárraga-Alcántar, R.; Cardador-MartÃnez, A.
Evaluation of Biological, Textural, and Physicochemical Parameters of Panela Cheese Added with Probiotics. Foods 2020, 9, 1507.
https://doi.org/10.3390/foods9101507
AMA Style
Parra-Ocampo KA, MartÃn-del-Campo ST, Montejano-Gaitán JG, Zárraga-Alcántar R, Cardador-MartÃnez A.
Evaluation of Biological, Textural, and Physicochemical Parameters of Panela Cheese Added with Probiotics. Foods. 2020; 9(10):1507.
https://doi.org/10.3390/foods9101507
Chicago/Turabian Style
Parra-Ocampo, Karina A., Sandra T. MartÃn-del-Campo, José G. Montejano-Gaitán, Rubén Zárraga-Alcántar, and Anaberta Cardador-MartÃnez.
2020. "Evaluation of Biological, Textural, and Physicochemical Parameters of Panela Cheese Added with Probiotics" Foods 9, no. 10: 1507.
https://doi.org/10.3390/foods9101507
APA Style
Parra-Ocampo, K. A., MartÃn-del-Campo, S. T., Montejano-Gaitán, J. G., Zárraga-Alcántar, R., & Cardador-MartÃnez, A.
(2020). Evaluation of Biological, Textural, and Physicochemical Parameters of Panela Cheese Added with Probiotics. Foods, 9(10), 1507.
https://doi.org/10.3390/foods9101507