Information Journal Paper
APA:
CopyMOTAMEDZADEGAN, A., GORJIAN, H., Moshtaghi farokhi, n., & Khosravi rad, T.. (2021). The effect of basil and cress seed gum on rheological properties, texture and color of phytophagous fish paste. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(113 ), 313-328. SID. https://sid.ir/paper/371386/en
Vancouver:
CopyMOTAMEDZADEGAN A., GORJIAN H., Moshtaghi farokhi n., Khosravi rad T.. The effect of basil and cress seed gum on rheological properties, texture and color of phytophagous fish paste. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(113 ):313-328. Available from: https://sid.ir/paper/371386/en
IEEE:
CopyA. MOTAMEDZADEGAN, H. GORJIAN, n. Moshtaghi farokhi, and T. Khosravi rad, “The effect of basil and cress seed gum on rheological properties, texture and color of phytophagous fish paste,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 113 , pp. 313–328, 2021, [Online]. Available: https://sid.ir/paper/371386/en