(2026). Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives. Italian Journal of Food Science.
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Chicago Style (17th ed.) Citation
"Innovative Yogurt Fortification: Impact of Fortification with Roasted Barley, Oats, and Quinoa on Physicochemical, Nutritional, Antioxidant, and Sensory Qualities as Well as Microbiological Perspectives."
Italian Journal of Food Science 2026.
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MLA (9th ed.) Citation
"Innovative Yogurt Fortification: Impact of Fortification with Roasted Barley, Oats, and Quinoa on Physicochemical, Nutritional, Antioxidant, and Sensory Qualities as Well as Microbiological Perspectives."
Italian Journal of Food Science, 2026.
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Warning: These citations may not always be 100% accurate.