Information Journal Paper
APA:
CopyKROKIDA, M.K., & MAROULIS, Z.B.. (2000). THE EFFECT OF DRYING METHODS ON VISCOELATIC BEHAVIOUR OF DEHYDRATED FRUITS AND VEGETABLES. FOOD SCIENCE AND TECHNOLOGY (LWT), 35(4), 391-400. SID. https://sid.ir/paper/624670/en
Vancouver:
CopyKROKIDA M.K., MAROULIS Z.B.. THE EFFECT OF DRYING METHODS ON VISCOELATIC BEHAVIOUR OF DEHYDRATED FRUITS AND VEGETABLES. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2000;35(4):391-400. Available from: https://sid.ir/paper/624670/en
IEEE:
CopyM.K. KROKIDA, and Z.B. MAROULIS, “THE EFFECT OF DRYING METHODS ON VISCOELATIC BEHAVIOUR OF DEHYDRATED FRUITS AND VEGETABLES,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 35, no. 4, pp. 391–400, 2000, [Online]. Available: https://sid.ir/paper/624670/en