Information Journal Paper
APA:
CopySAHA, D., & BHATTACHARYA, S.. (2010). HYDROCOLLOIDS AS THICKENING AND GELLING AGENTS IN FOOD: A CRITICAL REVIEW. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 47(6), 587-597. SID. https://sid.ir/paper/673531/en
Vancouver:
CopySAHA D., BHATTACHARYA S.. HYDROCOLLOIDS AS THICKENING AND GELLING AGENTS IN FOOD: A CRITICAL REVIEW. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;47(6):587-597. Available from: https://sid.ir/paper/673531/en
IEEE:
CopyD. SAHA, and S. BHATTACHARYA, “HYDROCOLLOIDS AS THICKENING AND GELLING AGENTS IN FOOD: A CRITICAL REVIEW,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 47, no. 6, pp. 587–597, 2010, [Online]. Available: https://sid.ir/paper/673531/en