(2026). Impact of oat protein fortification on physicochemical stability and microbial viability in dairy-based kefir. International Journal of Agriculture, Environment and Food Sciences.
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Chicago Style (17th ed.) Citation
"Impact of Oat Protein Fortification on Physicochemical Stability and Microbial Viability in Dairy-based Kefir."
International Journal of Agriculture, Environment and Food Sciences 2026.
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MLA (9th ed.) Citation
"Impact of Oat Protein Fortification on Physicochemical Stability and Microbial Viability in Dairy-based Kefir."
International Journal of Agriculture, Environment and Food Sciences, 2026.
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Warning: These citations may not always be 100% accurate.