Information Journal Paper
APA:
CopyAHMEDA, N.H., EL SODA, M., & HASSAN, A.N.. (2005). IMPROVING THE TEXTURAL PROPERTIES OF AN ACID-COAGULATED (KARISH) CHEESE USING EXOPOLYSACCHARIDE PRODUCING CULTURES. FOOD SCIENCE AND TECHNOLOGY (LWT), 38(8), 843-847. SID. https://sid.ir/paper/678866/en
Vancouver:
CopyAHMEDA N.H., EL SODA M., HASSAN A.N.. IMPROVING THE TEXTURAL PROPERTIES OF AN ACID-COAGULATED (KARISH) CHEESE USING EXOPOLYSACCHARIDE PRODUCING CULTURES. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2005;38(8):843-847. Available from: https://sid.ir/paper/678866/en
IEEE:
CopyN.H. AHMEDA, M. EL SODA, and A.N. HASSAN, “IMPROVING THE TEXTURAL PROPERTIES OF AN ACID-COAGULATED (KARISH) CHEESE USING EXOPOLYSACCHARIDE PRODUCING CULTURES,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 38, no. 8, pp. 843–847, 2005, [Online]. Available: https://sid.ir/paper/678866/en