Information Journal Paper
APA:
CopyGAUCHE, C., TOMAZI, T., & BARRETO, P.L.M.. (2009). PHYSICAL PROPERTIES OF YOGHURT MANUFACTURED WITH MILK WHEY AND TRANSGLUTAMINASE. FOOD SCIENCE AND TECHNOLOGY (LWT), 42(-), 239-243. SID. https://sid.ir/paper/674239/en
Vancouver:
CopyGAUCHE C., TOMAZI T., BARRETO P.L.M.. PHYSICAL PROPERTIES OF YOGHURT MANUFACTURED WITH MILK WHEY AND TRANSGLUTAMINASE. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2009;42(-):239-243. Available from: https://sid.ir/paper/674239/en
IEEE:
CopyC. GAUCHE, T. TOMAZI, and P.L.M. BARRETO, “PHYSICAL PROPERTIES OF YOGHURT MANUFACTURED WITH MILK WHEY AND TRANSGLUTAMINASE,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 42, no. -, pp. 239–243, 2009, [Online]. Available: https://sid.ir/paper/674239/en