Cita APA

Vénica, C. I., Bergamini, C. V., Rebechi, S. R., & Perotti, M. C. (2015). Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage. Web

Citación estilo Chicago

Vénica, Claudia Inés, Carina Viviana Bergamini, Silvina Roxana Rebechi, and Maria Cristina Perotti. Galacto-oligosaccharides Formation During Manufacture of Different Varieties of Yogurt. Stability Through Storage. 2015.

Cita MLA

Vénica, Claudia Inés, Carina Viviana Bergamini, Silvina Roxana Rebechi, and Maria Cristina Perotti. Galacto-oligosaccharides Formation During Manufacture of Different Varieties of Yogurt. Stability Through Storage. 2015.