Information Journal Paper
APA:
CopyQAZI, I.M., WAHAB, S., & SHAD, A.A.. (2003). EFFECT OF DIFFERENT FERMENTATION TIME AND BAKING ON PHYTIC ACID CONTENT OF WHOLE-WHEAT FLOUR BREAD. ASIAN JOURNAL OF PLANT SCIENCES, 2(-), 597-601. SID. https://sid.ir/paper/582503/en
Vancouver:
CopyQAZI I.M., WAHAB S., SHAD A.A.. EFFECT OF DIFFERENT FERMENTATION TIME AND BAKING ON PHYTIC ACID CONTENT OF WHOLE-WHEAT FLOUR BREAD. ASIAN JOURNAL OF PLANT SCIENCES[Internet]. 2003;2(-):597-601. Available from: https://sid.ir/paper/582503/en
IEEE:
CopyI.M. QAZI, S. WAHAB, and A.A. SHAD, “EFFECT OF DIFFERENT FERMENTATION TIME AND BAKING ON PHYTIC ACID CONTENT OF WHOLE-WHEAT FLOUR BREAD,” ASIAN JOURNAL OF PLANT SCIENCES, vol. 2, no. -, pp. 597–601, 2003, [Online]. Available: https://sid.ir/paper/582503/en