Hovjecki, M.; Radovanovic, M.; Levic, S.M.; Mirkovic, M.; Peric, I.; Miloradovic, Z.; Jurina, I.B.; Miocinovic, J.
Chia Seed Mucilage as a Functional Ingredient to Improve Quality of Goat Milk Yoghurt: Effects on Rheology, Texture, Microstructure and Sensory Properties. Fermentation 2024, 10, 382.
https://doi.org/10.3390/fermentation10080382
AMA Style
Hovjecki M, Radovanovic M, Levic SM, Mirkovic M, Peric I, Miloradovic Z, Jurina IB, Miocinovic J.
Chia Seed Mucilage as a Functional Ingredient to Improve Quality of Goat Milk Yoghurt: Effects on Rheology, Texture, Microstructure and Sensory Properties. Fermentation. 2024; 10(8):382.
https://doi.org/10.3390/fermentation10080382
Chicago/Turabian Style
Hovjecki, Marina, Mira Radovanovic, Steva M. Levic, Milica Mirkovic, Ivana Peric, Zorana Miloradovic, Irena Barukcic Jurina, and Jelena Miocinovic.
2024. "Chia Seed Mucilage as a Functional Ingredient to Improve Quality of Goat Milk Yoghurt: Effects on Rheology, Texture, Microstructure and Sensory Properties" Fermentation 10, no. 8: 382.
https://doi.org/10.3390/fermentation10080382
APA Style
Hovjecki, M., Radovanovic, M., Levic, S. M., Mirkovic, M., Peric, I., Miloradovic, Z., Jurina, I. B., & Miocinovic, J.
(2024). Chia Seed Mucilage as a Functional Ingredient to Improve Quality of Goat Milk Yoghurt: Effects on Rheology, Texture, Microstructure and Sensory Properties. Fermentation, 10(8), 382.
https://doi.org/10.3390/fermentation10080382
