Information Journal Paper
APA:
Copy. (2017). The Predictive Power of Batter Rheological Properties on Cake Quality: The Effect of Pregelatinized Flour, Leavening Acid Type and Mixing Time. JOURNAL OF CEREAL SCINCE, 77(-), 219-227. SID. https://sid.ir/paper/715724/en
Vancouver:
Copy. The Predictive Power of Batter Rheological Properties on Cake Quality: The Effect of Pregelatinized Flour, Leavening Acid Type and Mixing Time. JOURNAL OF CEREAL SCINCE[Internet]. 2017;77(-):219-227. Available from: https://sid.ir/paper/715724/en
IEEE:
Copy, “The Predictive Power of Batter Rheological Properties on Cake Quality: The Effect of Pregelatinized Flour, Leavening Acid Type and Mixing Time,” JOURNAL OF CEREAL SCINCE, vol. 77, no. -, pp. 219–227, 2017, [Online]. Available: https://sid.ir/paper/715724/en