Information Journal Paper
APA:
CopyMOHAMMADI, SOMAYEH, & ABBASI, SOLEIMAN. (2016). INVESTIGATION OF EMULSIFYING PROPERTIES OF OSA MODIFIED PERSIAN GUM. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 5(1), 55-72. SID. https://sid.ir/paper/233931/en
Vancouver:
CopyMOHAMMADI SOMAYEH, ABBASI SOLEIMAN. INVESTIGATION OF EMULSIFYING PROPERTIES OF OSA MODIFIED PERSIAN GUM. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;5(1):55-72. Available from: https://sid.ir/paper/233931/en
IEEE:
CopySOMAYEH MOHAMMADI, and SOLEIMAN ABBASI, “INVESTIGATION OF EMULSIFYING PROPERTIES OF OSA MODIFIED PERSIAN GUM,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 1, pp. 55–72, 2016, [Online]. Available: https://sid.ir/paper/233931/en