APA (7th ed.) Citation

Pirouzian, H. R., Pourjafar, H., Ansari, F., Armand, N., & Jafari, S. M. Formulation optimization of a sucrose-free probiotic dark chocolate; rheological characteristics and viability of Saccharomyces boulardi. Elsevier.

Chicago Style (17th ed.) Citation

Pirouzian, Haniyeh Rasouli, Hadi Pourjafar, Fereshteh Ansari, Nezam Armand, and Seid Mahdi Jafari. Formulation Optimization of a Sucrose-free Probiotic Dark Chocolate; Rheological Characteristics and Viability of Saccharomyces Boulardi. Elsevier.

MLA (9th ed.) Citation

Pirouzian, Haniyeh Rasouli, et al. Formulation Optimization of a Sucrose-free Probiotic Dark Chocolate; Rheological Characteristics and Viability of Saccharomyces Boulardi. Elsevier.