Information Journal Paper
APA:
CopyARAGON ALEGRO, L.C., ALARCON ALEGRO, J., & ROBERTA CARDARELLI, H.. (2007). POTENTIALLY PROBIOTIC AND SYNBIOTIC CHOCOLATE MOUSSE. FOOD SCIENCE AND TECHNOLOGY (LWT), 40(4), 669-675. SID. https://sid.ir/paper/604335/en
Vancouver:
CopyARAGON ALEGRO L.C., ALARCON ALEGRO J., ROBERTA CARDARELLI H.. POTENTIALLY PROBIOTIC AND SYNBIOTIC CHOCOLATE MOUSSE. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2007;40(4):669-675. Available from: https://sid.ir/paper/604335/en
IEEE:
CopyL.C. ARAGON ALEGRO, J. ALARCON ALEGRO, and H. ROBERTA CARDARELLI, “POTENTIALLY PROBIOTIC AND SYNBIOTIC CHOCOLATE MOUSSE,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 40, no. 4, pp. 669–675, 2007, [Online]. Available: https://sid.ir/paper/604335/en