Information Journal Paper
APA:
CopyTRIBES, T., URIBE, M., & MENEZES, L.A.. (2009). THERMAL PROPERTIES AND RESISTANT STARCH CONTENT OF GREEN BANANA FLOUR (MUSA CAVENDISHII ) PRODUCED AT DIFFERENT DRYING CONDITIONS. FOOD SCIENCE AND TECHNOLOGY (LWT), 42(5), 1022-1010. SID. https://sid.ir/paper/636758/en
Vancouver:
CopyTRIBES T., URIBE M., MENEZES L.A.. THERMAL PROPERTIES AND RESISTANT STARCH CONTENT OF GREEN BANANA FLOUR (MUSA CAVENDISHII ) PRODUCED AT DIFFERENT DRYING CONDITIONS. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2009;42(5):1022-1010. Available from: https://sid.ir/paper/636758/en
IEEE:
CopyT. TRIBES, M. URIBE, and L.A. MENEZES, “THERMAL PROPERTIES AND RESISTANT STARCH CONTENT OF GREEN BANANA FLOUR (MUSA CAVENDISHII ) PRODUCED AT DIFFERENT DRYING CONDITIONS,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 42, no. 5, pp. 1022–1010, 2009, [Online]. Available: https://sid.ir/paper/636758/en