Information Journal Paper
APA:
Copy. (2021). Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life. JOURNAL OF FOOD AND BIOPROCESS ENGINEERING, -(-), 0-0. SID. https://sid.ir/paper/1023124/en
Vancouver:
Copy. Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life. JOURNAL OF FOOD AND BIOPROCESS ENGINEERING[Internet]. 2021;-(-):0-0. Available from: https://sid.ir/paper/1023124/en
IEEE:
Copy, “Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life,” JOURNAL OF FOOD AND BIOPROCESS ENGINEERING, vol. -, no. -, pp. 0–0, 2021, [Online]. Available: https://sid.ir/paper/1023124/en