Gamage, A.N.; Jeyasiri, R.; Hettiarachchi, D.D.; Munasinghe, S.S.; Dilrukshi, N.
Physicochemical, Microbiological, and Sensory Characterization of Halloumi Cheese Fortified with Garlic (Allium sativum) and Pepper (Piper nigrum). Eng. Proc. 2023, 37, 109.
https://doi.org/10.3390/ECP2023-14633
AMA Style
Gamage AN, Jeyasiri R, Hettiarachchi DD, Munasinghe SS, Dilrukshi N.
Physicochemical, Microbiological, and Sensory Characterization of Halloumi Cheese Fortified with Garlic (Allium sativum) and Pepper (Piper nigrum). Engineering Proceedings. 2023; 37(1):109.
https://doi.org/10.3390/ECP2023-14633
Chicago/Turabian Style
Gamage, Aravindi Nipunika, Rajivini Jeyasiri, Dinelka Dananji Hettiarachchi, Sachini Sandaranga Munasinghe, and Nadeesha Dilrukshi.
2023. "Physicochemical, Microbiological, and Sensory Characterization of Halloumi Cheese Fortified with Garlic (Allium sativum) and Pepper (Piper nigrum)" Engineering Proceedings 37, no. 1: 109.
https://doi.org/10.3390/ECP2023-14633
APA Style
Gamage, A. N., Jeyasiri, R., Hettiarachchi, D. D., Munasinghe, S. S., & Dilrukshi, N.
(2023). Physicochemical, Microbiological, and Sensory Characterization of Halloumi Cheese Fortified with Garlic (Allium sativum) and Pepper (Piper nigrum). Engineering Proceedings, 37(1), 109.
https://doi.org/10.3390/ECP2023-14633
