Information Journal Paper
APA:
CopyDANESH, E., JOOYANDEH, H., & GOUDARZI, M.. (2017). THE INFLUENCE OF TRANSGLUTAMINASE TREATMENT ON PHYSICOCHEMICAL, RHEOLOGICAL AND ORGANOLEPTICAL ATTRIBUTES OF LOW-FAT ULTRAFILTERED CHEESE INCORPORATED WITH WHEY PROTEINS DURING SHELF LIFE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 14(4 (56)), 25-36. SID. https://sid.ir/paper/143223/en
Vancouver:
CopyDANESH E., JOOYANDEH H., GOUDARZI M.. THE INFLUENCE OF TRANSGLUTAMINASE TREATMENT ON PHYSICOCHEMICAL, RHEOLOGICAL AND ORGANOLEPTICAL ATTRIBUTES OF LOW-FAT ULTRAFILTERED CHEESE INCORPORATED WITH WHEY PROTEINS DURING SHELF LIFE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2017;14(4 (56)):25-36. Available from: https://sid.ir/paper/143223/en
IEEE:
CopyE. DANESH, H. JOOYANDEH, and M. GOUDARZI, “THE INFLUENCE OF TRANSGLUTAMINASE TREATMENT ON PHYSICOCHEMICAL, RHEOLOGICAL AND ORGANOLEPTICAL ATTRIBUTES OF LOW-FAT ULTRAFILTERED CHEESE INCORPORATED WITH WHEY PROTEINS DURING SHELF LIFE,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 14, no. 4 (56), pp. 25–36, 2017, [Online]. Available: https://sid.ir/paper/143223/en