Information Journal Paper
APA:
CopyGOESAERT, H., BRIJS, K., & VERAVERBEKE, W.S.. (2005). WHEAT FLOUR CONSTITUENTS: HOW THEY IMPACT BREAD QUALITY, AND HOW TO IMPACT THEIR FUNCTIONALITY. TRENDS IN FOOD SCIENCE AND TECHNOLOGY, 16(1-3), 12-30. SID. https://sid.ir/paper/618171/en
Vancouver:
CopyGOESAERT H., BRIJS K., VERAVERBEKE W.S.. WHEAT FLOUR CONSTITUENTS: HOW THEY IMPACT BREAD QUALITY, AND HOW TO IMPACT THEIR FUNCTIONALITY. TRENDS IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2005;16(1-3):12-30. Available from: https://sid.ir/paper/618171/en
IEEE:
CopyH. GOESAERT, K. BRIJS, and W.S. VERAVERBEKE, “WHEAT FLOUR CONSTITUENTS: HOW THEY IMPACT BREAD QUALITY, AND HOW TO IMPACT THEIR FUNCTIONALITY,” TRENDS IN FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 1-3, pp. 12–30, 2005, [Online]. Available: https://sid.ir/paper/618171/en