Information Journal Paper
APA:
CopyLIN, SH.D., & LEE, C.C.. (2005). QUALITIES OF CHIFFON CAKE PREPARED WITH INDIGESTIBLE DEXTRIN AND SUCRALOSE AS REPLACEMENT FOR SUCROSE. CEREAL CHEMISTRY, 82(4), 405-413. SID. https://sid.ir/paper/607730/en
Vancouver:
CopyLIN SH.D., LEE C.C.. QUALITIES OF CHIFFON CAKE PREPARED WITH INDIGESTIBLE DEXTRIN AND SUCRALOSE AS REPLACEMENT FOR SUCROSE. CEREAL CHEMISTRY[Internet]. 2005;82(4):405-413. Available from: https://sid.ir/paper/607730/en
IEEE:
CopySH.D. LIN, and C.C. LEE, “QUALITIES OF CHIFFON CAKE PREPARED WITH INDIGESTIBLE DEXTRIN AND SUCRALOSE AS REPLACEMENT FOR SUCROSE,” CEREAL CHEMISTRY, vol. 82, no. 4, pp. 405–413, 2005, [Online]. Available: https://sid.ir/paper/607730/en