Information Journal Paper
APA:
CopyBOCKSTAELE, F.V., & LEYN, I.D.. (2008). RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH AND THE RELATIONSHIP WITH BREAD VOLUME. I. CREEP-RECOVERY MEASUREMENTS. CEREAL CHEMISTRY, 85(-), 753-761. SID. https://sid.ir/paper/618122/en
Vancouver:
CopyBOCKSTAELE F.V., LEYN I.D.. RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH AND THE RELATIONSHIP WITH BREAD VOLUME. I. CREEP-RECOVERY MEASUREMENTS. CEREAL CHEMISTRY[Internet]. 2008;85(-):753-761. Available from: https://sid.ir/paper/618122/en
IEEE:
CopyF.V. BOCKSTAELE, and I.D. LEYN, “RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH AND THE RELATIONSHIP WITH BREAD VOLUME. I. CREEP-RECOVERY MEASUREMENTS,” CEREAL CHEMISTRY, vol. 85, no. -, pp. 753–761, 2008, [Online]. Available: https://sid.ir/paper/618122/en