Information Journal Paper
APA:
CopyYI, J., & KERR, W.L.. (2009). COMBINED EFFECTS OF FREEZING RATE, STORAGE TEMPERATURE AND TIME ON BREAD DOUGH AND BAKING PROPERTIES. FOOD SCIENCE AND TECHNOLOGY (LWT), 42(-), 1474-1483. SID. https://sid.ir/paper/678597/en
Vancouver:
CopyYI J., KERR W.L.. COMBINED EFFECTS OF FREEZING RATE, STORAGE TEMPERATURE AND TIME ON BREAD DOUGH AND BAKING PROPERTIES. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2009;42(-):1474-1483. Available from: https://sid.ir/paper/678597/en
IEEE:
CopyJ. YI, and W.L. KERR, “COMBINED EFFECTS OF FREEZING RATE, STORAGE TEMPERATURE AND TIME ON BREAD DOUGH AND BAKING PROPERTIES,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 42, no. -, pp. 1474–1483, 2009, [Online]. Available: https://sid.ir/paper/678597/en