Information Journal Paper
APA:
CopyEBRAHIMZADEGAN, S., ZOMORODI, S., HOJATOLESLAMI, M., & KHOSROUSHAHI ASL, A.. (2014). SURVIVAL OF FREE AND ENCAPSULATED BIFIDOBACTERIUM LACTIS (LAFTI-B94) AND ITS EFFECT ON THE SENSORY AND CHEMICAL PROPERTIES OF YOGURT DRINK (DOOGH). INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(4 (18)), 105-114. SID. https://sid.ir/paper/176582/en
Vancouver:
CopyEBRAHIMZADEGAN S., ZOMORODI S., HOJATOLESLAMI M., KHOSROUSHAHI ASL A.. SURVIVAL OF FREE AND ENCAPSULATED BIFIDOBACTERIUM LACTIS (LAFTI-B94) AND ITS EFFECT ON THE SENSORY AND CHEMICAL PROPERTIES OF YOGURT DRINK (DOOGH). INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2014;5(4 (18)):105-114. Available from: https://sid.ir/paper/176582/en
IEEE:
CopyS. EBRAHIMZADEGAN, S. ZOMORODI, M. HOJATOLESLAMI, and A. KHOSROUSHAHI ASL, “SURVIVAL OF FREE AND ENCAPSULATED BIFIDOBACTERIUM LACTIS (LAFTI-B94) AND ITS EFFECT ON THE SENSORY AND CHEMICAL PROPERTIES OF YOGURT DRINK (DOOGH),” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 4 (18), pp. 105–114, 2014, [Online]. Available: https://sid.ir/paper/176582/en