Information Journal Paper
APA:
CopyMALEKPOUR, Z., & ANSARI, S.. (2020). Effect of incorporation of pomegranate peel powder on the phyiscochemical and sensory characteristics of sponge cakes. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(102 ), 31-42. SID. https://sid.ir/paper/71808/en
Vancouver:
CopyMALEKPOUR Z., ANSARI S.. Effect of incorporation of pomegranate peel powder on the phyiscochemical and sensory characteristics of sponge cakes. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(102 ):31-42. Available from: https://sid.ir/paper/71808/en
IEEE:
CopyZ. MALEKPOUR, and S. ANSARI, “Effect of incorporation of pomegranate peel powder on the phyiscochemical and sensory characteristics of sponge cakes,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 102 , pp. 31–42, 2020, [Online]. Available: https://sid.ir/paper/71808/en