Information Journal Paper
APA:
CopyMANCINI, F., & MONTANARI, L.. (2002). INFLUENCE OF ALGINATE CONCENTRATION AND MOLECULAR WEIGHT ON FUNCTIONAL PROPERTIES OF MAYONNAISE. FOOD SCIENCE AND TECHNOLOGY (LWT), 35(6), 517-525. SID. https://sid.ir/paper/654376/en
Vancouver:
CopyMANCINI F., MONTANARI L.. INFLUENCE OF ALGINATE CONCENTRATION AND MOLECULAR WEIGHT ON FUNCTIONAL PROPERTIES OF MAYONNAISE. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2002;35(6):517-525. Available from: https://sid.ir/paper/654376/en
IEEE:
CopyF. MANCINI, and L. MONTANARI, “INFLUENCE OF ALGINATE CONCENTRATION AND MOLECULAR WEIGHT ON FUNCTIONAL PROPERTIES OF MAYONNAISE,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 35, no. 6, pp. 517–525, 2002, [Online]. Available: https://sid.ir/paper/654376/en