Albuquerque, R.C.V.; Silva, C.E.d.F.; Carneiro, W.d.S.; Andreola, K.; da Gama, B.M.V.; Silva, A.E.d.
Incorporation of Cyanobacteria and Microalgae in Yogurt: Formulation Challenges and Nutritional, Rheological, Sensory, and Functional Implications. Appl. Microbiol. 2024, 4, 1493-1514.
https://doi.org/10.3390/applmicrobiol4040103
AMA Style
Albuquerque RCV, Silva CEdF, Carneiro WdS, Andreola K, da Gama BMV, Silva AEd.
Incorporation of Cyanobacteria and Microalgae in Yogurt: Formulation Challenges and Nutritional, Rheological, Sensory, and Functional Implications. Applied Microbiology. 2024; 4(4):1493-1514.
https://doi.org/10.3390/applmicrobiol4040103
Chicago/Turabian Style
Albuquerque, Rosana Correia Vieira, Carlos Eduardo de Farias Silva, Wanderson dos Santos Carneiro, Kaciane Andreola, BrÃgida Maria Villar da Gama, and Albanise Enide da Silva.
2024. "Incorporation of Cyanobacteria and Microalgae in Yogurt: Formulation Challenges and Nutritional, Rheological, Sensory, and Functional Implications" Applied Microbiology 4, no. 4: 1493-1514.
https://doi.org/10.3390/applmicrobiol4040103
APA Style
Albuquerque, R. C. V., Silva, C. E. d. F., Carneiro, W. d. S., Andreola, K., da Gama, B. M. V., & Silva, A. E. d.
(2024). Incorporation of Cyanobacteria and Microalgae in Yogurt: Formulation Challenges and Nutritional, Rheological, Sensory, and Functional Implications. Applied Microbiology, 4(4), 1493-1514.
https://doi.org/10.3390/applmicrobiol4040103
