Information Journal Paper
APA:
CopyFARHANI NEJAD, Z., FATHI, M., & SHAHEDI, M.. (2016). STUDY OF OSMOTIC DEHYDRATION OF BANANA USING CALCIUM LACTATE AND GENETIC ALGORITHM OPTIMIZATION OF PROCESS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 12(1), 139-151. SID. https://sid.ir/paper/143634/en
Vancouver:
CopyFARHANI NEJAD Z., FATHI M., SHAHEDI M.. STUDY OF OSMOTIC DEHYDRATION OF BANANA USING CALCIUM LACTATE AND GENETIC ALGORITHM OPTIMIZATION OF PROCESS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2016;12(1):139-151. Available from: https://sid.ir/paper/143634/en
IEEE:
CopyZ. FARHANI NEJAD, M. FATHI, and M. SHAHEDI, “STUDY OF OSMOTIC DEHYDRATION OF BANANA USING CALCIUM LACTATE AND GENETIC ALGORITHM OPTIMIZATION OF PROCESS,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 12, no. 1, pp. 139–151, 2016, [Online]. Available: https://sid.ir/paper/143634/en