Information Journal Paper
APA:
CopyROBERT, H., GABRIEL, V., & LEFEBVRE, D.. (2006). STUDY OF THE BEHAVIOUR OF LACTOBACILLUS PLANTARUM AND LEUCONOSTOC STARTERS DURING A COMPLETE WHEAT SOURDOUGH BREADMAKING PROCESS. FOOD SCIENCE AND TECHNOLOGY (LWT), 39(3), 256-265. SID. https://sid.ir/paper/641161/en
Vancouver:
CopyROBERT H., GABRIEL V., LEFEBVRE D.. STUDY OF THE BEHAVIOUR OF LACTOBACILLUS PLANTARUM AND LEUCONOSTOC STARTERS DURING A COMPLETE WHEAT SOURDOUGH BREADMAKING PROCESS. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2006;39(3):256-265. Available from: https://sid.ir/paper/641161/en
IEEE:
CopyH. ROBERT, V. GABRIEL, and D. LEFEBVRE, “STUDY OF THE BEHAVIOUR OF LACTOBACILLUS PLANTARUM AND LEUCONOSTOC STARTERS DURING A COMPLETE WHEAT SOURDOUGH BREADMAKING PROCESS,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 39, no. 3, pp. 256–265, 2006, [Online]. Available: https://sid.ir/paper/641161/en