Information Journal Paper
APA:
CopyROUHI, M.. (2015). SUCROSE AND D-TAGATOSE FERMENTATION PROFILE BY DIFFERENT PROBIOTIC STRAINS AND ITS EFFECT ON PHYSICAL PROPERTIES OF CHOCOLATE MILK. KOOMESH, 17(1), 239-249. SID. https://sid.ir/paper/711036/en
Vancouver:
CopyROUHI M.. SUCROSE AND D-TAGATOSE FERMENTATION PROFILE BY DIFFERENT PROBIOTIC STRAINS AND ITS EFFECT ON PHYSICAL PROPERTIES OF CHOCOLATE MILK. KOOMESH[Internet]. 2015;17(1):239-249. Available from: https://sid.ir/paper/711036/en
IEEE:
CopyM. ROUHI, “SUCROSE AND D-TAGATOSE FERMENTATION PROFILE BY DIFFERENT PROBIOTIC STRAINS AND ITS EFFECT ON PHYSICAL PROPERTIES OF CHOCOLATE MILK,” KOOMESH, vol. 17, no. 1, pp. 239–249, 2015, [Online]. Available: https://sid.ir/paper/711036/en