Information Journal Paper
APA:
Copy. (2014). Modification in the Functional Properties of Sodium Caseinate-based Imitation Cheese through Use of Whey Protein and Stabilizer. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 16(6), 1313-1324. SID. https://sid.ir/paper/718192/en
Vancouver:
Copy. Modification in the Functional Properties of Sodium Caseinate-based Imitation Cheese through Use of Whey Protein and Stabilizer. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2014;16(6):1313-1324. Available from: https://sid.ir/paper/718192/en
IEEE:
Copy, “Modification in the Functional Properties of Sodium Caseinate-based Imitation Cheese through Use of Whey Protein and Stabilizer,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 16, no. 6, pp. 1313–1324, 2014, [Online]. Available: https://sid.ir/paper/718192/en