著者名,論文名,雑誌名,ISSN,出版者名,出版日付,巻,号,ページ,URL,URL(DOI)
H. Kiani and M.E. Mousavi and H. Razavi and E.R. Morris,"Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink",Food Hydrocolloids,0268-005X,Elsevier BV,2010-11,24,8,744-754,https://cir.nii.ac.jp/crid/1362544419372507776,https://doi.org/10.1016/j.foodhyd.2010.03.016