Information Journal Paper
APA:
CopyNASEHI, B., RAZAVI, SEYED M.A., MORTAZAVI, S.A., & MAZAHERI TEHRANI, M.. (2016). TEXTURAL CHARACTERISTICS OF PASTA ENRICHED WITH FULL FAT SOY FLOUR, AN OPTIMIZATION STUDY USING RESPONSE SURFACE METHODOLOGY. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 11(6), 719-728. SID. https://sid.ir/paper/143604/en
Vancouver:
CopyNASEHI B., RAZAVI SEYED M.A., MORTAZAVI S.A., MAZAHERI TEHRANI M.. TEXTURAL CHARACTERISTICS OF PASTA ENRICHED WITH FULL FAT SOY FLOUR, AN OPTIMIZATION STUDY USING RESPONSE SURFACE METHODOLOGY. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2016;11(6):719-728. Available from: https://sid.ir/paper/143604/en
IEEE:
CopyB. NASEHI, SEYED M.A. RAZAVI, S.A. MORTAZAVI, and M. MAZAHERI TEHRANI, “TEXTURAL CHARACTERISTICS OF PASTA ENRICHED WITH FULL FAT SOY FLOUR, AN OPTIMIZATION STUDY USING RESPONSE SURFACE METHODOLOGY,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 11, no. 6, pp. 719–728, 2016, [Online]. Available: https://sid.ir/paper/143604/en