2-s2.0-84979529803. (2017). Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage. Journal of Food Process Engineering, 40(3), . https://doi.org/10.1111/jfpe.12458
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)2-s2.0-84979529803. "Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of Its Cholesterol Reducing Potential and Resistance Against PH, Temperature and Storage." Journal of Food Process Engineering 40, no. 3 (2017). https://doi.org/10.1111/jfpe.12458.
توثيق جمعية اللغة المعاصرة MLA (الطبعة الثامنة)2-s2.0-84979529803. "Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of Its Cholesterol Reducing Potential and Resistance Against PH, Temperature and Storage." Journal of Food Process Engineering, vol. 40, no. 3, 2017, https://doi.org/10.1111/jfpe.12458.