Information Journal Paper
APA:
CopyPHIMOLSIRIPOL, Y., SIRIPATRAWAN, U., & TULYATHAN, V.. (2008). EFFECT OF COLD PRE TREATMENT DURATION BEFORE FREEZING ON FROZEN BREAD DOUGH QUALITY. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), 43(10), 1759-1762. SID. https://sid.ir/paper/673730/en
Vancouver:
CopyPHIMOLSIRIPOL Y., SIRIPATRAWAN U., TULYATHAN V.. EFFECT OF COLD PRE TREATMENT DURATION BEFORE FREEZING ON FROZEN BREAD DOUGH QUALITY. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL)[Internet]. 2008;43(10):1759-1762. Available from: https://sid.ir/paper/673730/en
IEEE:
CopyY. PHIMOLSIRIPOL, U. SIRIPATRAWAN, and V. TULYATHAN, “EFFECT OF COLD PRE TREATMENT DURATION BEFORE FREEZING ON FROZEN BREAD DOUGH QUALITY,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), vol. 43, no. 10, pp. 1759–1762, 2008, [Online]. Available: https://sid.ir/paper/673730/en