Olorunnisomo, O. A., & Adewumi, A. S. Dosage of starter culture influences gel formation and physico-chemical properties of yoghurt made from zebu milk. Croatian Dairy Union.
Chicago Style (17th ed.) CitationOlorunnisomo, Olusola A., and Adedoyin Saudat Adewumi. Dosage of Starter Culture Influences Gel Formation and Physico-chemical Properties of Yoghurt Made from Zebu Milk. Croatian Dairy Union.
MLA (9th ed.) CitationOlorunnisomo, Olusola A., and Adedoyin Saudat Adewumi. Dosage of Starter Culture Influences Gel Formation and Physico-chemical Properties of Yoghurt Made from Zebu Milk. Croatian Dairy Union.
Warning: These citations may not always be 100% accurate.