Information Journal Paper
APA:
CopyBARZEGAR, H., HOJATI, MOHAMMAD, & JOUYANDEH, H.. (2009). INFLUENCE OF SOME HYDROCOLLOIDS ON DOUGH RHEOLOGICAL PROPERTIES AND STALING OF BAGUETTE BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 6(3), 101-108. SID. https://sid.ir/paper/72208/en
Vancouver:
CopyBARZEGAR H., HOJATI MOHAMMAD, JOUYANDEH H.. INFLUENCE OF SOME HYDROCOLLOIDS ON DOUGH RHEOLOGICAL PROPERTIES AND STALING OF BAGUETTE BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2009;6(3):101-108. Available from: https://sid.ir/paper/72208/en
IEEE:
CopyH. BARZEGAR, MOHAMMAD HOJATI, and H. JOUYANDEH, “INFLUENCE OF SOME HYDROCOLLOIDS ON DOUGH RHEOLOGICAL PROPERTIES AND STALING OF BAGUETTE BREAD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 6, no. 3, pp. 101–108, 2009, [Online]. Available: https://sid.ir/paper/72208/en