Information Journal Paper
APA:
CopyRIBOTTA, P., & LE BAIL, A.. (2007). THERMO-PHYSICAL ASSESSMENT OF BREAD DURING STAILING. FOOD SCIENCE AND TECHNOLOGY (LWT), 40(-), 879-884. SID. https://sid.ir/paper/657940/en
Vancouver:
CopyRIBOTTA P., LE BAIL A.. THERMO-PHYSICAL ASSESSMENT OF BREAD DURING STAILING. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2007;40(-):879-884. Available from: https://sid.ir/paper/657940/en
IEEE:
CopyP. RIBOTTA, and A. LE BAIL, “THERMO-PHYSICAL ASSESSMENT OF BREAD DURING STAILING,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 40, no. -, pp. 879–884, 2007, [Online]. Available: https://sid.ir/paper/657940/en