Information Journal Paper
APA:
Copy. (2019). Improve qualitative characteristics of barbarian bread using Spirulina platenis algae. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 11(2), 69-77. SID. https://sid.ir/paper/409859/en
Vancouver:
Copy. Improve qualitative characteristics of barbarian bread using Spirulina platenis algae. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2019;11(2):69-77. Available from: https://sid.ir/paper/409859/en
IEEE:
Copy, “Improve qualitative characteristics of barbarian bread using Spirulina platenis algae,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 11, no. 2, pp. 69–77, 2019, [Online]. Available: https://sid.ir/paper/409859/en