Silva, J.C.d.M.; Santana, R.V.; Almeida, A.B.d.; Takeuchi, K.P.; Egea, M.B.
Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and Acrocomia aculeata Pulp. Appl. Sci. 2021, 11, 5575.
https://doi.org/10.3390/app11125575
AMA Style
Silva JCdM, Santana RV, Almeida ABd, Takeuchi KP, Egea MB.
Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and Acrocomia aculeata Pulp. Applied Sciences. 2021; 11(12):5575.
https://doi.org/10.3390/app11125575
Chicago/Turabian Style
Silva, Juliane Cristina de Melo, Railany Vieira Santana, Adrielle Borges de Almeida, Katiuchia Pereira Takeuchi, and Mariana Buranelo Egea.
2021. "Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and Acrocomia aculeata Pulp" Applied Sciences 11, no. 12: 5575.
https://doi.org/10.3390/app11125575
APA Style
Silva, J. C. d. M., Santana, R. V., Almeida, A. B. d., Takeuchi, K. P., & Egea, M. B.
(2021). Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and Acrocomia aculeata Pulp. Applied Sciences, 11(12), 5575.
https://doi.org/10.3390/app11125575