Information Journal Paper
APA:
Copy. (2018). Optimization of ginger gummy confection formulation based on chicken feet and grape concentrate using response surface methodology (RSM). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 82(15), 319-334. SID. https://sid.ir/paper/696877/en
Vancouver:
Copy. Optimization of ginger gummy confection formulation based on chicken feet and grape concentrate using response surface methodology (RSM). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;82(15):319-334. Available from: https://sid.ir/paper/696877/en
IEEE:
Copy, “Optimization of ginger gummy confection formulation based on chicken feet and grape concentrate using response surface methodology (RSM),” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 82, no. 15, pp. 319–334, 2018, [Online]. Available: https://sid.ir/paper/696877/en