Information Journal Paper
APA:
CopyAFOAKWA, E.O., PATERSON, A., & FOWLER, M.. (2007). FACTORS INFLUENCING RHEOLOGICAL AND TEXTURAL QUALITIES IN CHOCOLATE. TRENDS IN FOOD SCIENCE AND TECHNOLOGY, 18(6), 290-298. SID. https://sid.ir/paper/590950/en
Vancouver:
CopyAFOAKWA E.O., PATERSON A., FOWLER M.. FACTORS INFLUENCING RHEOLOGICAL AND TEXTURAL QUALITIES IN CHOCOLATE. TRENDS IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2007;18(6):290-298. Available from: https://sid.ir/paper/590950/en
IEEE:
CopyE.O. AFOAKWA, A. PATERSON, and M. FOWLER, “FACTORS INFLUENCING RHEOLOGICAL AND TEXTURAL QUALITIES IN CHOCOLATE,” TRENDS IN FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 6, pp. 290–298, 2007, [Online]. Available: https://sid.ir/paper/590950/en