Information Journal Paper
APA:
CopyHEMATIAN SOURKI, A., MAHDAVIAN MEHR, H., POURFARZAD, A., & SEDAGHAT, N.. (2013). OPTIMIZATION OF ALKALINE EXTRACTION FOR DIETARY FIBER OF COFFEE SILVER SKIN AND ITS EFFECT ON THE QUALITY AND SHELF LIFE OF IRANIAN BARBARI BREAD. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 8(1), 11-22. SID. https://sid.ir/paper/121312/en
Vancouver:
CopyHEMATIAN SOURKI A., MAHDAVIAN MEHR H., POURFARZAD A., SEDAGHAT N.. OPTIMIZATION OF ALKALINE EXTRACTION FOR DIETARY FIBER OF COFFEE SILVER SKIN AND ITS EFFECT ON THE QUALITY AND SHELF LIFE OF IRANIAN BARBARI BREAD. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2013;8(1):11-22. Available from: https://sid.ir/paper/121312/en
IEEE:
CopyA. HEMATIAN SOURKI, H. MAHDAVIAN MEHR, A. POURFARZAD, and N. SEDAGHAT, “OPTIMIZATION OF ALKALINE EXTRACTION FOR DIETARY FIBER OF COFFEE SILVER SKIN AND ITS EFFECT ON THE QUALITY AND SHELF LIFE OF IRANIAN BARBARI BREAD,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 8, no. 1, pp. 11–22, 2013, [Online]. Available: https://sid.ir/paper/121312/en