Information Journal Paper
APA:
CopyGOMEZ, M., MANCHON, L., & OLIETE, B.. (2010). ADEQUACY OF WHOLEGRAIN NON-WHEAT FLOURS FOR LAYER CAKE ELABORATION. FOOD SCIENCE AND TECHNOLOGY (LWT), 43(-), 507-513. SID. https://sid.ir/paper/669035/en
Vancouver:
CopyGOMEZ M., MANCHON L., OLIETE B.. ADEQUACY OF WHOLEGRAIN NON-WHEAT FLOURS FOR LAYER CAKE ELABORATION. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2010;43(-):507-513. Available from: https://sid.ir/paper/669035/en
IEEE:
CopyM. GOMEZ, L. MANCHON, and B. OLIETE, “ADEQUACY OF WHOLEGRAIN NON-WHEAT FLOURS FOR LAYER CAKE ELABORATION,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 43, no. -, pp. 507–513, 2010, [Online]. Available: https://sid.ir/paper/669035/en