Information Journal Paper
APA:
CopyMATSAKIDOU, A., BLEKAS, G., & PARASKEVOPOULOU, A.. (2010). AROMA AND PHYSICAL CHARACTERISTICS OF CAKES PREPARED BY REPLACING MARGARINE WITH EXTRA VIRGIN OLIVE OIL. FOOD SCIENCE AND TECHNOLOGY (LWT), 43(-), 949-957. SID. https://sid.ir/paper/668601/en
Vancouver:
CopyMATSAKIDOU A., BLEKAS G., PARASKEVOPOULOU A.. AROMA AND PHYSICAL CHARACTERISTICS OF CAKES PREPARED BY REPLACING MARGARINE WITH EXTRA VIRGIN OLIVE OIL. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2010;43(-):949-957. Available from: https://sid.ir/paper/668601/en
IEEE:
CopyA. MATSAKIDOU, G. BLEKAS, and A. PARASKEVOPOULOU, “AROMA AND PHYSICAL CHARACTERISTICS OF CAKES PREPARED BY REPLACING MARGARINE WITH EXTRA VIRGIN OLIVE OIL,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 43, no. -, pp. 949–957, 2010, [Online]. Available: https://sid.ir/paper/668601/en