Information Journal Paper
APA:
CopySOLEYMANPOURI, R., ZEYNALI, F., KHOSROWSHAHI ASL, A., & MADADLOU, A.. (2014). INFLUENCE OF CROSS-LINKING BETWEEN MILK AND SOY PROTEINS BY TRANSGLUTAMINASE ON PHYSICOCHEMICAL PROPERTIES OF NONFAT YOGHURT. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 24(2), 267-278. SID. https://sid.ir/paper/148481/en
Vancouver:
CopySOLEYMANPOURI R., ZEYNALI F., KHOSROWSHAHI ASL A., MADADLOU A.. INFLUENCE OF CROSS-LINKING BETWEEN MILK AND SOY PROTEINS BY TRANSGLUTAMINASE ON PHYSICOCHEMICAL PROPERTIES OF NONFAT YOGHURT. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2014;24(2):267-278. Available from: https://sid.ir/paper/148481/en
IEEE:
CopyR. SOLEYMANPOURI, F. ZEYNALI, A. KHOSROWSHAHI ASL, and A. MADADLOU, “INFLUENCE OF CROSS-LINKING BETWEEN MILK AND SOY PROTEINS BY TRANSGLUTAMINASE ON PHYSICOCHEMICAL PROPERTIES OF NONFAT YOGHURT,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 24, no. 2, pp. 267–278, 2014, [Online]. Available: https://sid.ir/paper/148481/en