APA

Ale E. C., Perezlindo M. J., Pavón Y., Peralta G. H., Costa S., Sabbag N., Bergamini C., Reinheimer J. A. & Binetti A. G. (2016). Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive. : Food research international (Ottawa, Ont.).

Chicago

Ale Elisa C, Perezlindo Marcos J, Pavón Yanina, Peralta Guillermo H, Costa Silvia, Sabbag Nora, Bergamini Carina, Reinheimer Jorge A and Binetti Ana G. 2016. Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive. : Food research international (Ottawa, Ont.).

Harvard

Ale E. C., Perezlindo M. J., Pavón Y., Peralta G. H., Costa S., Sabbag N., Bergamini C., Reinheimer J. A. and Binetti A. G. (2016). Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive. : Food research international (Ottawa, Ont.).

MLA

Ale Elisa C, Perezlindo Marcos J, Pavón Yanina, Peralta Guillermo H, Costa Silvia, Sabbag Nora, Bergamini Carina, Reinheimer Jorge A and Binetti Ana G. Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive. : Food research international (Ottawa, Ont.). 2016.