Information Journal Paper
APA:
CopyWU, K.L., & SUNG, W.C.. (2009). CHARACTERISTICS OF DOUGH AND BREAD AS AFFECTED BY THE INCORPORATION OF SWEET POTATO PASTE IN THE FORMULATION. JOURNAL OF MARINE SCIENCE AND TECHNOLOGY, 17(1), 13-22. SID. https://sid.ir/paper/661129/en
Vancouver:
CopyWU K.L., SUNG W.C.. CHARACTERISTICS OF DOUGH AND BREAD AS AFFECTED BY THE INCORPORATION OF SWEET POTATO PASTE IN THE FORMULATION. JOURNAL OF MARINE SCIENCE AND TECHNOLOGY[Internet]. 2009;17(1):13-22. Available from: https://sid.ir/paper/661129/en
IEEE:
CopyK.L. WU, and W.C. SUNG, “CHARACTERISTICS OF DOUGH AND BREAD AS AFFECTED BY THE INCORPORATION OF SWEET POTATO PASTE IN THE FORMULATION,” JOURNAL OF MARINE SCIENCE AND TECHNOLOGY, vol. 17, no. 1, pp. 13–22, 2009, [Online]. Available: https://sid.ir/paper/661129/en