Information Journal Paper
APA:
CopyFISZMAN, S.M., SALVADOR, A., & VARELA, P.. (2005). METHODOLOGICAL DEVELOPMENTS IN BREAD STALING ASSESSMENT: APPLICATION TO ENZYME-SUPPLEMENTED BROWN PAN BREAD. ZEITSCHRIFT FUR LEBENSMITTEL UNTERSUCHUNG UND FORSCHUNG A (EUROPEAN FOOD RESEARCH AND TECHNOLOGY), 221(5), 616-623. SID. https://sid.ir/paper/638498/en
Vancouver:
CopyFISZMAN S.M., SALVADOR A., VARELA P.. METHODOLOGICAL DEVELOPMENTS IN BREAD STALING ASSESSMENT: APPLICATION TO ENZYME-SUPPLEMENTED BROWN PAN BREAD. ZEITSCHRIFT FUR LEBENSMITTEL UNTERSUCHUNG UND FORSCHUNG A (EUROPEAN FOOD RESEARCH AND TECHNOLOGY)[Internet]. 2005;221(5):616-623. Available from: https://sid.ir/paper/638498/en
IEEE:
CopyS.M. FISZMAN, A. SALVADOR, and P. VARELA, “METHODOLOGICAL DEVELOPMENTS IN BREAD STALING ASSESSMENT: APPLICATION TO ENZYME-SUPPLEMENTED BROWN PAN BREAD,” ZEITSCHRIFT FUR LEBENSMITTEL UNTERSUCHUNG UND FORSCHUNG A (EUROPEAN FOOD RESEARCH AND TECHNOLOGY), vol. 221, no. 5, pp. 616–623, 2005, [Online]. Available: https://sid.ir/paper/638498/en