Information Journal Paper
APA:
Copy. (2014). The effect of raw wheat germ and stabilized on qualitative properties cakes Forms. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 10(3), 241-248. SID. https://sid.ir/paper/711882/en
Vancouver:
Copy. The effect of raw wheat germ and stabilized on qualitative properties cakes Forms. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2014;10(3):241-248. Available from: https://sid.ir/paper/711882/en
IEEE:
Copy, “The effect of raw wheat germ and stabilized on qualitative properties cakes Forms,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 10, no. 3, pp. 241–248, 2014, [Online]. Available: https://sid.ir/paper/711882/en