Information Journal Paper
APA:
CopyKHATTAB, R.Y., & ARNTFIELD, S.D.. (2009). FUNCTIONAL PROPERTIES OF RAW AND PROCESSED CANOLA MEAL. FOOD SCIENCE AND TECHNOLOGY (LWT), 42(6), 1119-1124. SID. https://sid.ir/paper/678651/en
Vancouver:
CopyKHATTAB R.Y., ARNTFIELD S.D.. FUNCTIONAL PROPERTIES OF RAW AND PROCESSED CANOLA MEAL. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2009;42(6):1119-1124. Available from: https://sid.ir/paper/678651/en
IEEE:
CopyR.Y. KHATTAB, and S.D. ARNTFIELD, “FUNCTIONAL PROPERTIES OF RAW AND PROCESSED CANOLA MEAL,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 42, no. 6, pp. 1119–1124, 2009, [Online]. Available: https://sid.ir/paper/678651/en