Information Journal Paper
APA:
CopyALEXA, R., MOUNSEY, J., & O KENNEDY, B.. (2010). EFFECT OF K-CARRAGEENAN ON RHEOLOGICAL PROPERTIES, MICROSTRUCTURE, TEXTURE AND OXIDATIVE STABILITY OF WATER-IN-OIL SPREADS. FOOD SCIENCE AND TECHNOLOGY (LWT), 43(-), 843-848. SID. https://sid.ir/paper/622862/en
Vancouver:
CopyALEXA R., MOUNSEY J., O KENNEDY B.. EFFECT OF K-CARRAGEENAN ON RHEOLOGICAL PROPERTIES, MICROSTRUCTURE, TEXTURE AND OXIDATIVE STABILITY OF WATER-IN-OIL SPREADS. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2010;43(-):843-848. Available from: https://sid.ir/paper/622862/en
IEEE:
CopyR. ALEXA, J. MOUNSEY, and B. O KENNEDY, “EFFECT OF K-CARRAGEENAN ON RHEOLOGICAL PROPERTIES, MICROSTRUCTURE, TEXTURE AND OXIDATIVE STABILITY OF WATER-IN-OIL SPREADS,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 43, no. -, pp. 843–848, 2010, [Online]. Available: https://sid.ir/paper/622862/en