Information Journal Paper
APA:
Copy. (2018). The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)– dextran conjugates in fibers produced by needleless electrospinning after annealing. FOOD AND FUNCTION, 9(4), 2193-2200. SID. https://sid.ir/paper/724093/en
Vancouver:
Copy. The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)– dextran conjugates in fibers produced by needleless electrospinning after annealing. FOOD AND FUNCTION[Internet]. 2018;9(4):2193-2200. Available from: https://sid.ir/paper/724093/en
IEEE:
Copy, “The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)– dextran conjugates in fibers produced by needleless electrospinning after annealing,” FOOD AND FUNCTION, vol. 9, no. 4, pp. 2193–2200, 2018, [Online]. Available: https://sid.ir/paper/724093/en