Information Journal Paper
APA:
CopyMESHKANI, S.M., POURFALLAH, Z., BEHESHTI, H.R., & FEYZI, J.. (2013). CONSIDERATION OF FUNCTIONAL PROPERTIES OF CHICKPEA PROTEIN CONCENTRATE EXTRACTED USING PRECIPITATION TECHNIQUES TO HELP ITS ISOELECTRIC POINT. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(4 (14)), 71-80. SID. https://sid.ir/paper/176503/en
Vancouver:
CopyMESHKANI S.M., POURFALLAH Z., BEHESHTI H.R., FEYZI J.. CONSIDERATION OF FUNCTIONAL PROPERTIES OF CHICKPEA PROTEIN CONCENTRATE EXTRACTED USING PRECIPITATION TECHNIQUES TO HELP ITS ISOELECTRIC POINT. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;4(4 (14)):71-80. Available from: https://sid.ir/paper/176503/en
IEEE:
CopyS.M. MESHKANI, Z. POURFALLAH, H.R. BEHESHTI, and J. FEYZI, “CONSIDERATION OF FUNCTIONAL PROPERTIES OF CHICKPEA PROTEIN CONCENTRATE EXTRACTED USING PRECIPITATION TECHNIQUES TO HELP ITS ISOELECTRIC POINT,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 4 (14), pp. 71–80, 2013, [Online]. Available: https://sid.ir/paper/176503/en