(2011). The effect of Basil seed gum as a fat replacer on physico-chemical, micro structural and sensory properties of low-fat set yogurt. Food Processing and Preservation Journal, 3(2), 23-42.
MLA
. "The effect of Basil seed gum as a fat replacer on physico-chemical, micro structural and sensory properties of low-fat set yogurt". Food Processing and Preservation Journal, 3, 2, 2011, 23-42.
HARVARD
(2011). 'The effect of Basil seed gum as a fat replacer on physico-chemical, micro structural and sensory properties of low-fat set yogurt', Food Processing and Preservation Journal, 3(2), pp. 23-42.
VANCOUVER
The effect of Basil seed gum as a fat replacer on physico-chemical, micro structural and sensory properties of low-fat set yogurt. Food Processing and Preservation Journal, 2011; 3(2): 23-42.
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