Information Journal Paper
APA:
Copy. (2020). Production and Characterization of Synbiotic Doogh, a Yogurt-Based Iranian Drink by Gum Arabic, Ginger Extract and B. bifidum. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 57(3), 1158-1166. SID. https://sid.ir/paper/680984/en
Vancouver:
Copy. Production and Characterization of Synbiotic Doogh, a Yogurt-Based Iranian Drink by Gum Arabic, Ginger Extract and B. bifidum. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;57(3):1158-1166. Available from: https://sid.ir/paper/680984/en
IEEE:
Copy, “Production and Characterization of Synbiotic Doogh, a Yogurt-Based Iranian Drink by Gum Arabic, Ginger Extract and B. bifidum,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 57, no. 3, pp. 1158–1166, 2020, [Online]. Available: https://sid.ir/paper/680984/en