Information Journal Paper
APA:
Copy. (2020). The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography. Food Research International, 130(-), 0-0. SID. https://sid.ir/paper/699350/en
Vancouver:
Copy. The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography. Food Research International[Internet]. 2020;130(-):0-0. Available from: https://sid.ir/paper/699350/en
IEEE:
Copy, “The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography,” Food Research International, vol. 130, no. -, pp. 0–0, 2020, [Online]. Available: https://sid.ir/paper/699350/en