Information Journal Paper
APA:
CopyVERNAZA, M.G., BIASUTTI, E., & SCHMIELE, M.. (2012). EFFECT OF SUPPLEMENTATION OF WHEAT FLOUR WITH RESISTANT STARCH AND MONOGLYCERIDES IN PASTA DRIED AT HIGH TEMPERATURES. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), 47(6), 1302-1312. SID. https://sid.ir/paper/672845/en
Vancouver:
CopyVERNAZA M.G., BIASUTTI E., SCHMIELE M.. EFFECT OF SUPPLEMENTATION OF WHEAT FLOUR WITH RESISTANT STARCH AND MONOGLYCERIDES IN PASTA DRIED AT HIGH TEMPERATURES. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL)[Internet]. 2012;47(6):1302-1312. Available from: https://sid.ir/paper/672845/en
IEEE:
CopyM.G. VERNAZA, E. BIASUTTI, and M. SCHMIELE, “EFFECT OF SUPPLEMENTATION OF WHEAT FLOUR WITH RESISTANT STARCH AND MONOGLYCERIDES IN PASTA DRIED AT HIGH TEMPERATURES,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), vol. 47, no. 6, pp. 1302–1312, 2012, [Online]. Available: https://sid.ir/paper/672845/en