Information Journal Paper
APA:
CopyMILANI, ELNAZ, & KOOCHEKI, ARASH. (2010). THE EFFECTS OF DATE SYRUP AND GUAR GUM ON PHYSICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF LOW FAT FROZEN YOGHURT DESSERT. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 64(1), 121-130. SID. https://sid.ir/paper/660262/en
Vancouver:
CopyMILANI ELNAZ, KOOCHEKI ARASH. THE EFFECTS OF DATE SYRUP AND GUAR GUM ON PHYSICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF LOW FAT FROZEN YOGHURT DESSERT. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY[Internet]. 2010;64(1):121-130. Available from: https://sid.ir/paper/660262/en
IEEE:
CopyELNAZ MILANI, and ARASH KOOCHEKI, “THE EFFECTS OF DATE SYRUP AND GUAR GUM ON PHYSICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF LOW FAT FROZEN YOGHURT DESSERT,” INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol. 64, no. 1, pp. 121–130, 2010, [Online]. Available: https://sid.ir/paper/660262/en