Information Journal Paper
APA:
CopySEREEWAT, P., SUTHIPINITTHAM, CH., & SUMATHALUK, S.. (2015). COOKING PROPERTIES AND SENSORY ACCEPTABILITY OF SPAGHETTI MADE FROM RICE FLOUR AND DE-FATTED SOYAFLOUR. FOOD SCIENCE AND TECHNOLOGY (LWT), 60(2), 1061-1067. SID. https://sid.ir/paper/684018/en
Vancouver:
CopySEREEWAT P., SUTHIPINITTHAM CH., SUMATHALUK S.. COOKING PROPERTIES AND SENSORY ACCEPTABILITY OF SPAGHETTI MADE FROM RICE FLOUR AND DE-FATTED SOYAFLOUR. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2015;60(2):1061-1067. Available from: https://sid.ir/paper/684018/en
IEEE:
CopyP. SEREEWAT, CH. SUTHIPINITTHAM, and S. SUMATHALUK, “COOKING PROPERTIES AND SENSORY ACCEPTABILITY OF SPAGHETTI MADE FROM RICE FLOUR AND DE-FATTED SOYAFLOUR,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 60, no. 2, pp. 1061–1067, 2015, [Online]. Available: https://sid.ir/paper/684018/en