Information Journal Paper
APA:
CopyLEBAIL, A., NICOLITCH, C., & VUILLOD, C.. (2010). FERMENTED FROZEN DOUGH: IMPACT OF PRE-FERMENTATION TIME AND OF FREEZING RATE FOR A PRE-FERMENTED FROZEN DOUGH ON FINAL VOLUME OF THE BREAD. FOOD AND BIOPROCESS TECHNOLOGY, 3(2), 197-203. SID. https://sid.ir/paper/670750/en
Vancouver:
CopyLEBAIL A., NICOLITCH C., VUILLOD C.. FERMENTED FROZEN DOUGH: IMPACT OF PRE-FERMENTATION TIME AND OF FREEZING RATE FOR A PRE-FERMENTED FROZEN DOUGH ON FINAL VOLUME OF THE BREAD. FOOD AND BIOPROCESS TECHNOLOGY[Internet]. 2010;3(2):197-203. Available from: https://sid.ir/paper/670750/en
IEEE:
CopyA. LEBAIL, C. NICOLITCH, and C. VUILLOD, “FERMENTED FROZEN DOUGH: IMPACT OF PRE-FERMENTATION TIME AND OF FREEZING RATE FOR A PRE-FERMENTED FROZEN DOUGH ON FINAL VOLUME OF THE BREAD,” FOOD AND BIOPROCESS TECHNOLOGY, vol. 3, no. 2, pp. 197–203, 2010, [Online]. Available: https://sid.ir/paper/670750/en