Information Journal Paper
APA:
CopyEIVAZ ZADEH, O.. (2005). SURVEY OF ADDITIVES EFFECT ON YEAST ACTIVITY IN FERMENTATION STATE OF DOUGH-BAKED. JOURNAL OF IRAN DOUGH BAKED, 4(-), 1-14. SID. https://sid.ir/paper/586777/en
Vancouver:
CopyEIVAZ ZADEH O.. SURVEY OF ADDITIVES EFFECT ON YEAST ACTIVITY IN FERMENTATION STATE OF DOUGH-BAKED. JOURNAL OF IRAN DOUGH BAKED[Internet]. 2005;4(-):1-14. Available from: https://sid.ir/paper/586777/en
IEEE:
CopyO. EIVAZ ZADEH, “SURVEY OF ADDITIVES EFFECT ON YEAST ACTIVITY IN FERMENTATION STATE OF DOUGH-BAKED,” JOURNAL OF IRAN DOUGH BAKED, vol. 4, no. -, pp. 1–14, 2005, [Online]. Available: https://sid.ir/paper/586777/en