MONTANUCI, F. D. (2012). Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Chicago Style (17th ed.) CitationMONTANUCI, Flávia Daiana. Effect of Starter Culture and Inulin Addition on Microbial Viability, Texture, and Chemical Characteristics of Whole or Skim Milk Kefir. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2012.
MLA (9th ed.) CitationMONTANUCI, Flávia Daiana. Effect of Starter Culture and Inulin Addition on Microbial Viability, Texture, and Chemical Characteristics of Whole or Skim Milk Kefir. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2012.
Warning: These citations may not always be 100% accurate.