Information Journal Paper
APA:
CopyAZHDARI, E.A., MAHMOUDZADEH AKHERAT, S.R., GHOLI JAFARI, J., & PARHIZKAR, M.. (2018). OPTIMIZATION OF TREHALOSE SUGAR AND PROTEIN LEVELS AND THEIR IMPACT ON THE BAKER'S YEAST (SACCHAROMYCES CEREVISIAE) FERMENTATION POWER WITH RESPONSE SURFACE METHOD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(71), 147-157. SID. https://sid.ir/paper/72115/en
Vancouver:
CopyAZHDARI E.A., MAHMOUDZADEH AKHERAT S.R., GHOLI JAFARI J., PARHIZKAR M.. OPTIMIZATION OF TREHALOSE SUGAR AND PROTEIN LEVELS AND THEIR IMPACT ON THE BAKER'S YEAST (SACCHAROMYCES CEREVISIAE) FERMENTATION POWER WITH RESPONSE SURFACE METHOD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(71):147-157. Available from: https://sid.ir/paper/72115/en
IEEE:
CopyE.A. AZHDARI, S.R. MAHMOUDZADEH AKHERAT, J. GHOLI JAFARI, and M. PARHIZKAR, “OPTIMIZATION OF TREHALOSE SUGAR AND PROTEIN LEVELS AND THEIR IMPACT ON THE BAKER'S YEAST (SACCHAROMYCES CEREVISIAE) FERMENTATION POWER WITH RESPONSE SURFACE METHOD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 71, pp. 147–157, 2018, [Online]. Available: https://sid.ir/paper/72115/en