APA (7th ed.) Citation

S, M., M, S., & S, S. (2026). Investigation of the quality properties and functionality improvement of set-type yogurt fortified with different ratios of borage (Echium amoenum) and nettle (Urtica dioica) extracts. Journal of dairy science, 109(5), 4957. https://doi.org/10.3168/jds.2025-28059

Chicago Style (17th ed.) Citation

S, Mohammadi, Soltani M, and Saremnezhad S. "Investigation of the Quality Properties and Functionality Improvement of Set-type Yogurt Fortified with Different Ratios of Borage (Echium Amoenum) and Nettle (Urtica Dioica) Extracts." Journal of Dairy Science 109, no. 5 (2026): 4957. https://doi.org/10.3168/jds.2025-28059.

MLA (9th ed.) Citation

S, Mohammadi, et al. "Investigation of the Quality Properties and Functionality Improvement of Set-type Yogurt Fortified with Different Ratios of Borage (Echium Amoenum) and Nettle (Urtica Dioica) Extracts." Journal of Dairy Science, vol. 109, no. 5, 2026, p. 4957, https://doi.org/10.3168/jds.2025-28059.