Information Journal Paper
APA:
CopyGOUHARI ARDEBILI, A., HABIBI NAJAFI, M.B., & HADAD KHODAPARAST, MOHAMMAD HOSSEIN. (2005). EFFECT OF DATE SYRUP AS A SUBSTITUTE FOR SUGAR ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SOFT ICE CREAM. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 1(2), 23-32. SID. https://sid.ir/paper/143531/en
Vancouver:
CopyGOUHARI ARDEBILI A., HABIBI NAJAFI M.B., HADAD KHODAPARAST MOHAMMAD HOSSEIN. EFFECT OF DATE SYRUP AS A SUBSTITUTE FOR SUGAR ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SOFT ICE CREAM. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2005;1(2):23-32. Available from: https://sid.ir/paper/143531/en
IEEE:
CopyA. GOUHARI ARDEBILI, M.B. HABIBI NAJAFI, and MOHAMMAD HOSSEIN HADAD KHODAPARAST, “EFFECT OF DATE SYRUP AS A SUBSTITUTE FOR SUGAR ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SOFT ICE CREAM,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 1, no. 2, pp. 23–32, 2005, [Online]. Available: https://sid.ir/paper/143531/en