Information Journal Paper
APA:
CopyKAMPUSE, S.. (2015). QUALITY PARAMETERS OF WHEAT BREAD ENRICHED WITH PUMPKIN (CUCURBITA MOSCHATA) BY-PRODUCTS, ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY, 19(-), 3-14. SID. https://sid.ir/paper/722102/en
Vancouver:
CopyKAMPUSE S.. QUALITY PARAMETERS OF WHEAT BREAD ENRICHED WITH PUMPKIN (CUCURBITA MOSCHATA) BY-PRODUCTS, ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY[Internet]. 2015;19(-):3-14. Available from: https://sid.ir/paper/722102/en
IEEE:
CopyS. KAMPUSE, “QUALITY PARAMETERS OF WHEAT BREAD ENRICHED WITH PUMPKIN (CUCURBITA MOSCHATA) BY-PRODUCTS, ACTA UNIVERSITATIS CIBINIENSIS,” SERIES E: FOOD TECHNOLOGY, vol. 19, no. -, pp. 3–14, 2015, [Online]. Available: https://sid.ir/paper/722102/en