Information Journal Paper
APA:
CopyNATEGHI, L., & ROOHINEJAD, S.. (2012). OPTIMIZATION OF TEXTURAL PROPERTIES AND FORMULATION OF REDUCED FAT CHEDDAR CHESE CONTAINING FAT REPLACER. JOURNAL OF FOOD AGRICULTURE AND ENVIRONMENT, 10(2), 46-54. SID. https://sid.ir/paper/657022/en
Vancouver:
CopyNATEGHI L., ROOHINEJAD S.. OPTIMIZATION OF TEXTURAL PROPERTIES AND FORMULATION OF REDUCED FAT CHEDDAR CHESE CONTAINING FAT REPLACER. JOURNAL OF FOOD AGRICULTURE AND ENVIRONMENT[Internet]. 2012;10(2):46-54. Available from: https://sid.ir/paper/657022/en
IEEE:
CopyL. NATEGHI, and S. ROOHINEJAD, “OPTIMIZATION OF TEXTURAL PROPERTIES AND FORMULATION OF REDUCED FAT CHEDDAR CHESE CONTAINING FAT REPLACER,” JOURNAL OF FOOD AGRICULTURE AND ENVIRONMENT, vol. 10, no. 2, pp. 46–54, 2012, [Online]. Available: https://sid.ir/paper/657022/en