Information Journal Paper
APA:
CopyBEN SALAH, R., JAOUADI, B., & BOUAZIZ, A.. (2011). FERMENTATION OF DATE PALM JUICE BY CURDLAN GUM PRODUCTION FROM RHIZOBIUM RADIOBACTER ATCC 6466: PURIFICATION, RHEOLOGICAL AND PHYSICO-CHEMICAL CHARACTERIZATION. FOOD SCIENCE AND TECHNOLOGY (LWT), 44(4), 1026-1034. SID. https://sid.ir/paper/684290/en
Vancouver:
CopyBEN SALAH R., JAOUADI B., BOUAZIZ A.. FERMENTATION OF DATE PALM JUICE BY CURDLAN GUM PRODUCTION FROM RHIZOBIUM RADIOBACTER ATCC 6466: PURIFICATION, RHEOLOGICAL AND PHYSICO-CHEMICAL CHARACTERIZATION. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2011;44(4):1026-1034. Available from: https://sid.ir/paper/684290/en
IEEE:
CopyR. BEN SALAH, B. JAOUADI, and A. BOUAZIZ, “FERMENTATION OF DATE PALM JUICE BY CURDLAN GUM PRODUCTION FROM RHIZOBIUM RADIOBACTER ATCC 6466: PURIFICATION, RHEOLOGICAL AND PHYSICO-CHEMICAL CHARACTERIZATION,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 44, no. 4, pp. 1026–1034, 2011, [Online]. Available: https://sid.ir/paper/684290/en