APA (7th ed.) Citation

(2021). Physical and compositional characteristics of cheese and yogurt made from partially demineralized milk protein concentrate.

Chicago Style (17th ed.) Citation

Physical and Compositional Characteristics of Cheese and Yogurt Made from Partially Demineralized Milk Protein Concentrate. 2021.

MLA (8th ed.) Citation

Physical and Compositional Characteristics of Cheese and Yogurt Made from Partially Demineralized Milk Protein Concentrate. 2021.

Warning: These citations may not always be 100% accurate.