Information Journal Paper
APA:
CopyAKBULUT, M., SARICOBAN, C., & OZCAN, M.M.. (2012). DETERMINATION OF RHEOLOGICAL BEHAVIOR, EMULSION STABILITY, COLOR, AND SENSORY OF SESAME PASTES (TAHIN) BLENDED WITH PINE HONEY. FOOD AND BIOPROCESS TECHNOLOGY, 5(5), 1832-1839. SID. https://sid.ir/paper/636021/en
Vancouver:
CopyAKBULUT M., SARICOBAN C., OZCAN M.M.. DETERMINATION OF RHEOLOGICAL BEHAVIOR, EMULSION STABILITY, COLOR, AND SENSORY OF SESAME PASTES (TAHIN) BLENDED WITH PINE HONEY. FOOD AND BIOPROCESS TECHNOLOGY[Internet]. 2012;5(5):1832-1839. Available from: https://sid.ir/paper/636021/en
IEEE:
CopyM. AKBULUT, C. SARICOBAN, and M.M. OZCAN, “DETERMINATION OF RHEOLOGICAL BEHAVIOR, EMULSION STABILITY, COLOR, AND SENSORY OF SESAME PASTES (TAHIN) BLENDED WITH PINE HONEY,” FOOD AND BIOPROCESS TECHNOLOGY, vol. 5, no. 5, pp. 1832–1839, 2012, [Online]. Available: https://sid.ir/paper/636021/en