Information Journal Paper
APA:
Copy. (2017). Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and a-amylase inhibition in pulse flours. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 54(3), 890-900. SID. https://sid.ir/paper/717463/en
Vancouver:
Copy. Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and a-amylase inhibition in pulse flours. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;54(3):890-900. Available from: https://sid.ir/paper/717463/en
IEEE:
Copy, “Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and a-amylase inhibition in pulse flours,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 54, no. 3, pp. 890–900, 2017, [Online]. Available: https://sid.ir/paper/717463/en