Information Journal Paper
APA:
CopyESTELLER, M.S., & ZANCANARO, O.Z.. (2006). THE EFFECT OF KEFIR ADDITION ON MICROSTRUCTURE PARAMETERS AND PHYSICAL PROPERTIES OF POROUS WHITE BREAD. ZEITSCHRIFT FUR LEBENSMITTEL UNTERSUCHUNG UND FORSCHUNG A (EUROPEAN FOOD RESEARCH AND TECHNOLOGY), 222(1-2), 26-31. SID. https://sid.ir/paper/657535/en
Vancouver:
CopyESTELLER M.S., ZANCANARO O.Z.. THE EFFECT OF KEFIR ADDITION ON MICROSTRUCTURE PARAMETERS AND PHYSICAL PROPERTIES OF POROUS WHITE BREAD. ZEITSCHRIFT FUR LEBENSMITTEL UNTERSUCHUNG UND FORSCHUNG A (EUROPEAN FOOD RESEARCH AND TECHNOLOGY)[Internet]. 2006;222(1-2):26-31. Available from: https://sid.ir/paper/657535/en
IEEE:
CopyM.S. ESTELLER, and O.Z. ZANCANARO, “THE EFFECT OF KEFIR ADDITION ON MICROSTRUCTURE PARAMETERS AND PHYSICAL PROPERTIES OF POROUS WHITE BREAD,” ZEITSCHRIFT FUR LEBENSMITTEL UNTERSUCHUNG UND FORSCHUNG A (EUROPEAN FOOD RESEARCH AND TECHNOLOGY), vol. 222, no. 1-2, pp. 26–31, 2006, [Online]. Available: https://sid.ir/paper/657535/en