Aboulfazli, F. (2015). Survivality of lactobacillus acidopholus & bifidobacterium bifidum and physico chemical properties of fermented ice-cream made with cow milk, soyabean extract and coconut milk individually and in combination.
Chicago Style (17th ed.) CitationAboulfazli, Fatemeh. Survivality of Lactobacillus Acidopholus & Bifidobacterium Bifidum and Physico Chemical Properties of Fermented Ice-cream Made with Cow Milk, Soyabean Extract and Coconut Milk Individually and in Combination. 2015.
MLA引文Aboulfazli, Fatemeh. Survivality of Lactobacillus Acidopholus & Bifidobacterium Bifidum and Physico Chemical Properties of Fermented Ice-cream Made with Cow Milk, Soyabean Extract and Coconut Milk Individually and in Combination. 2015.
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