Information Journal Paper
APA:
CopyNAJI, S., RAZAVI, S.M.A., & KARAZHIYAN, H.. (2013). EFFECT OF FREEZING ON FUNCTIONAL AND TEXTURAL ATTRIBUTES OF CRESS SEED GUM AND XANTHAN GUM. FOOD AND BIOPROCESS TECHNOLOGY, 6(5), 1302-1311. SID. https://sid.ir/paper/674505/en
Vancouver:
CopyNAJI S., RAZAVI S.M.A., KARAZHIYAN H.. EFFECT OF FREEZING ON FUNCTIONAL AND TEXTURAL ATTRIBUTES OF CRESS SEED GUM AND XANTHAN GUM. FOOD AND BIOPROCESS TECHNOLOGY[Internet]. 2013;6(5):1302-1311. Available from: https://sid.ir/paper/674505/en
IEEE:
CopyS. NAJI, S.M.A. RAZAVI, and H. KARAZHIYAN, “EFFECT OF FREEZING ON FUNCTIONAL AND TEXTURAL ATTRIBUTES OF CRESS SEED GUM AND XANTHAN GUM,” FOOD AND BIOPROCESS TECHNOLOGY, vol. 6, no. 5, pp. 1302–1311, 2013, [Online]. Available: https://sid.ir/paper/674505/en