Singh Narayan, K.; Gaurkhede, S.; Sharma, V.; Kumar, A.; Bhushan, B.; Mishra, V.
Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd. Fermentation 2021, 7, 47.
https://doi.org/10.3390/fermentation7020047
AMA Style
Singh Narayan K, Gaurkhede S, Sharma V, Kumar A, Bhushan B, Mishra V.
Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd. Fermentation. 2021; 7(2):47.
https://doi.org/10.3390/fermentation7020047
Chicago/Turabian Style
Singh Narayan, Kapil, Sakshi Gaurkhede, Virat Sharma, Ankur Kumar, Bharat Bhushan, and Vijendra Mishra.
2021. "Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd" Fermentation 7, no. 2: 47.
https://doi.org/10.3390/fermentation7020047
APA Style
Singh Narayan, K., Gaurkhede, S., Sharma, V., Kumar, A., Bhushan, B., & Mishra, V.
(2021). Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd. Fermentation, 7(2), 47.
https://doi.org/10.3390/fermentation7020047