APA (7th ed.) Citation

Monteiro, N. B., Alzate, K. G., Salgado, M. J. G., Silva, J. G. d., Rosario, I. L. d. S., & Costa, M. P. d. (2025). Effects of purple flour supplementation on the fermentation kinetics, apparent viscosity, and sensory acceptance in goat milk yogurt. Elsevier.

Chicago Style (17th ed.) Citation

Monteiro, Nathalia Brizack, Katherine Gutierrez Alzate, Madian Johel Galo Salgado, Jose Givanildo da Silva, Iuri Lima dos Santos Rosario, and Marion Pereira da Costa. Effects of Purple Flour Supplementation on the Fermentation Kinetics, Apparent Viscosity, and Sensory Acceptance in Goat Milk Yogurt. Elsevier, 2025.

MLA (9th ed.) Citation

Monteiro, Nathalia Brizack, et al. Effects of Purple Flour Supplementation on the Fermentation Kinetics, Apparent Viscosity, and Sensory Acceptance in Goat Milk Yogurt. Elsevier, 2025.