Information Journal Paper
APA:
CopyLIU, H., & XU, X.M.. (2007). RHEOLOGICAL, TEXTURE AND SENSORY PROPERTIES OF LOW FAT MAYONNAISE WITH DIFFERENT FAT MIMETICS. FOOD SCIENCE AND TECHNOLOGY (LWT), 40(6), 946-954. SID. https://sid.ir/paper/625059/en
Vancouver:
CopyLIU H., XU X.M.. RHEOLOGICAL, TEXTURE AND SENSORY PROPERTIES OF LOW FAT MAYONNAISE WITH DIFFERENT FAT MIMETICS. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2007;40(6):946-954. Available from: https://sid.ir/paper/625059/en
IEEE:
CopyH. LIU, and X.M. XU, “RHEOLOGICAL, TEXTURE AND SENSORY PROPERTIES OF LOW FAT MAYONNAISE WITH DIFFERENT FAT MIMETICS,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 40, no. 6, pp. 946–954, 2007, [Online]. Available: https://sid.ir/paper/625059/en