Information Journal Paper
APA:
Copy. (2015). Albumins Characterization in Relation to Rheological Properties and Enzymatic Activity of Wheat Flour Dough. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 17(4), 805-816. SID. https://sid.ir/paper/717574/en
Vancouver:
Copy. Albumins Characterization in Relation to Rheological Properties and Enzymatic Activity of Wheat Flour Dough. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2015;17(4):805-816. Available from: https://sid.ir/paper/717574/en
IEEE:
Copy, “Albumins Characterization in Relation to Rheological Properties and Enzymatic Activity of Wheat Flour Dough,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 17, no. 4, pp. 805–816, 2015, [Online]. Available: https://sid.ir/paper/717574/en