Information Journal Paper
APA:
CopySINGH, G., & MUTHUKUMARAPPAN, K.. (2008). INFLUENCE OF CALCIUM FORTIFICATION ON SENSORY, PHYSICAL AND RHEOLOGICAL CHARACTERISTICS OF FRUIT YOGURT. FOOD SCIENCE AND TECHNOLOGY (LWT), 41(-), 1145-1152. SID. https://sid.ir/paper/617676/en
Vancouver:
CopySINGH G., MUTHUKUMARAPPAN K.. INFLUENCE OF CALCIUM FORTIFICATION ON SENSORY, PHYSICAL AND RHEOLOGICAL CHARACTERISTICS OF FRUIT YOGURT. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2008;41(-):1145-1152. Available from: https://sid.ir/paper/617676/en
IEEE:
CopyG. SINGH, and K. MUTHUKUMARAPPAN, “INFLUENCE OF CALCIUM FORTIFICATION ON SENSORY, PHYSICAL AND RHEOLOGICAL CHARACTERISTICS OF FRUIT YOGURT,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 41, no. -, pp. 1145–1152, 2008, [Online]. Available: https://sid.ir/paper/617676/en