Information Journal Paper
APA:
CopyBagherzade, S., MOHAMMADZADEH MILANI, J., & Kasaee, M.R.. (2018). Effect of simultaneous use of DATEM (diacetyl tartaric acid ester of monoglycerides) emulsifier and maltogenic α-amylase on pan-bread quality. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 28(4 ), 1-14. SID. https://sid.ir/paper/369346/en
Vancouver:
CopyBagherzade S., MOHAMMADZADEH MILANI J., Kasaee M.R.. Effect of simultaneous use of DATEM (diacetyl tartaric acid ester of monoglycerides) emulsifier and maltogenic α-amylase on pan-bread quality. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2018;28(4 ):1-14. Available from: https://sid.ir/paper/369346/en
IEEE:
CopyS. Bagherzade, J. MOHAMMADZADEH MILANI, and M.R. Kasaee, “Effect of simultaneous use of DATEM (diacetyl tartaric acid ester of monoglycerides) emulsifier and maltogenic α-amylase on pan-bread quality,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 28, no. 4 , pp. 1–14, 2018, [Online]. Available: https://sid.ir/paper/369346/en