Information Journal Paper
APA:
CopyGIANIBELLI, M.C., SISSONS, M.J., & BATEY, I.L.. (2005). EFFECT OF SOURCE AND PROPORTION OF WAXY STARCHES ON PASTA COOKING QUALITY. CEREAL CHEMISTRY, 82(3), 321-327. SID. https://sid.ir/paper/616199/en
Vancouver:
CopyGIANIBELLI M.C., SISSONS M.J., BATEY I.L.. EFFECT OF SOURCE AND PROPORTION OF WAXY STARCHES ON PASTA COOKING QUALITY. CEREAL CHEMISTRY[Internet]. 2005;82(3):321-327. Available from: https://sid.ir/paper/616199/en
IEEE:
CopyM.C. GIANIBELLI, M.J. SISSONS, and I.L. BATEY, “EFFECT OF SOURCE AND PROPORTION OF WAXY STARCHES ON PASTA COOKING QUALITY,” CEREAL CHEMISTRY, vol. 82, no. 3, pp. 321–327, 2005, [Online]. Available: https://sid.ir/paper/616199/en