Information Journal Paper
APA:
CopyAHMT, T., BANDSHOLM, O., & THOMSEN, T.. (2004). FUNCTIONAL PROPERTIES OF FOOD STARCHES IN A FOOD MODEL EMULSION. ANNUAL TRANSACTIONS OF THE NORDIC RHEOLOGY SOCIETY, 12(-), 149-155. SID. https://sid.ir/paper/680368/en
Vancouver:
CopyAHMT T., BANDSHOLM O., THOMSEN T.. FUNCTIONAL PROPERTIES OF FOOD STARCHES IN A FOOD MODEL EMULSION. ANNUAL TRANSACTIONS OF THE NORDIC RHEOLOGY SOCIETY[Internet]. 2004;12(-):149-155. Available from: https://sid.ir/paper/680368/en
IEEE:
CopyT. AHMT, O. BANDSHOLM, and T. THOMSEN, “FUNCTIONAL PROPERTIES OF FOOD STARCHES IN A FOOD MODEL EMULSION,” ANNUAL TRANSACTIONS OF THE NORDIC RHEOLOGY SOCIETY, vol. 12, no. -, pp. 149–155, 2004, [Online]. Available: https://sid.ir/paper/680368/en