Information Journal Paper
APA:
CopyGUJSKA, E., & MAJEWSKA, K.. (2005). EFFECT OF BAKING PROCESS ON ADDED FOLIC ACID AND ENDOGENOUS FOLATES STABILITY IN WHEAT AND RYE BREADS. PLANT FOODS FOR HUMAN NUTRITION, 60(2), 37-42. SID. https://sid.ir/paper/626818/en
Vancouver:
CopyGUJSKA E., MAJEWSKA K.. EFFECT OF BAKING PROCESS ON ADDED FOLIC ACID AND ENDOGENOUS FOLATES STABILITY IN WHEAT AND RYE BREADS. PLANT FOODS FOR HUMAN NUTRITION[Internet]. 2005;60(2):37-42. Available from: https://sid.ir/paper/626818/en
IEEE:
CopyE. GUJSKA, and K. MAJEWSKA, “EFFECT OF BAKING PROCESS ON ADDED FOLIC ACID AND ENDOGENOUS FOLATES STABILITY IN WHEAT AND RYE BREADS,” PLANT FOODS FOR HUMAN NUTRITION, vol. 60, no. 2, pp. 37–42, 2005, [Online]. Available: https://sid.ir/paper/626818/en