Information Journal Paper
APA:
CopyGARCIA, M.A., & FERRERO, C.. (2002). EDIBLE COATINGS FROM CELLULOSE DERIVATIVES TO REDUCE OIL UPTAKE IN FRIED PRODUCTS. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), 3(4), 1391-1397. SID. https://sid.ir/paper/657099/en
Vancouver:
CopyGARCIA M.A., FERRERO C.. EDIBLE COATINGS FROM CELLULOSE DERIVATIVES TO REDUCE OIL UPTAKE IN FRIED PRODUCTS. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET)[Internet]. 2002;3(4):1391-1397. Available from: https://sid.ir/paper/657099/en
IEEE:
CopyM.A. GARCIA, and C. FERRERO, “EDIBLE COATINGS FROM CELLULOSE DERIVATIVES TO REDUCE OIL UPTAKE IN FRIED PRODUCTS,” INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), vol. 3, no. 4, pp. 1391–1397, 2002, [Online]. Available: https://sid.ir/paper/657099/en