Nemati, V., Hashempour-baltork, F., Alizadeh, A. M., & Varzakas, T. (2023, December). Production of traditional torba yogurt using lactic acid bacteria isolated from fermented vegetables: Microbiological, physicochemical and sensory properties. Journal of Agriculture and Food Research.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Nemati, Vaez, Fataneh Hashempour-baltork, Adel Mirza Alizadeh, و Theodoros Varzakas. "Production of Traditional Torba Yogurt Using Lactic Acid Bacteria Isolated from Fermented Vegetables: Microbiological, Physicochemical and Sensory Properties." Journal of Agriculture and Food Research Dec. 2023.
توثيق جمعية اللغة المعاصرة MLA (الإصدار التاسع)Nemati, Vaez, et al. "Production of Traditional Torba Yogurt Using Lactic Acid Bacteria Isolated from Fermented Vegetables: Microbiological, Physicochemical and Sensory Properties." Journal of Agriculture and Food Research, Dec. 2023.