Information Journal Paper
APA:
CopyLI, J.. (2016). SOLUBLE STARCH FORMULATED NANOCOMPOSITE INCREASES WATER SOLUBILITY AND STABILITY OF CURCUMIN. FOOD HYDROCOLLOIDS, 56(-), 41-49. SID. https://sid.ir/paper/712983/en
Vancouver:
CopyLI J.. SOLUBLE STARCH FORMULATED NANOCOMPOSITE INCREASES WATER SOLUBILITY AND STABILITY OF CURCUMIN. FOOD HYDROCOLLOIDS[Internet]. 2016;56(-):41-49. Available from: https://sid.ir/paper/712983/en
IEEE:
CopyJ. LI, “SOLUBLE STARCH FORMULATED NANOCOMPOSITE INCREASES WATER SOLUBILITY AND STABILITY OF CURCUMIN,” FOOD HYDROCOLLOIDS, vol. 56, no. -, pp. 41–49, 2016, [Online]. Available: https://sid.ir/paper/712983/en