Information Journal Paper
APA:
CopyGALLAGHER, E., GORMLEY, T.R., & ARENDT, E.K.. (2004). RECENT ADVANCES IN THE FORMULATION OF GLUTEN-FREE CEREAL-BASED PRODUCTS. TRENDS IN FOOD SCIENCE AND TECHNOLOGY, 15(-), 143-152. SID. https://sid.ir/paper/636433/en
Vancouver:
CopyGALLAGHER E., GORMLEY T.R., ARENDT E.K.. RECENT ADVANCES IN THE FORMULATION OF GLUTEN-FREE CEREAL-BASED PRODUCTS. TRENDS IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2004;15(-):143-152. Available from: https://sid.ir/paper/636433/en
IEEE:
CopyE. GALLAGHER, T.R. GORMLEY, and E.K. ARENDT, “RECENT ADVANCES IN THE FORMULATION OF GLUTEN-FREE CEREAL-BASED PRODUCTS,” TRENDS IN FOOD SCIENCE AND TECHNOLOGY, vol. 15, no. -, pp. 143–152, 2004, [Online]. Available: https://sid.ir/paper/636433/en