APA (7th ed.) Citation

Jha, A. K., & Sit, N. (2024). Effect of guar gum and fortification by haritaki (Terminalia chebula) extract and its encapsulates on physicochemical, textural, and rheological properties of yogurt. Wiley. https://doi.org/10.1002/efd2.175

Chicago Style (17th ed.) Citation

Jha, Avinash K., and Nandan Sit. Effect of Guar Gum and Fortification by Haritaki (Terminalia Chebula) Extract and Its Encapsulates on Physicochemical, Textural, and Rheological Properties of Yogurt. Wiley, 2024. https://doi.org/10.1002/efd2.175.

MLA (9th ed.) Citation

Jha, Avinash K., and Nandan Sit. Effect of Guar Gum and Fortification by Haritaki (Terminalia Chebula) Extract and Its Encapsulates on Physicochemical, Textural, and Rheological Properties of Yogurt. Wiley, 2024. https://doi.org/10.1002/efd2.175.