Information Journal Paper
APA:
Copy. (2018). Developing functional white chocolate by incorporating different forms of EPA and DHA Effects on product quality. FOOD SCIENCE AND TECHNOLOGY (LWT), 87(-), 177-185. SID. https://sid.ir/paper/695313/en
Vancouver:
Copy. Developing functional white chocolate by incorporating different forms of EPA and DHA Effects on product quality. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2018;87(-):177-185. Available from: https://sid.ir/paper/695313/en
IEEE:
Copy, “Developing functional white chocolate by incorporating different forms of EPA and DHA Effects on product quality,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 87, no. -, pp. 177–185, 2018, [Online]. Available: https://sid.ir/paper/695313/en