Information Journal Paper
APA:
CopyMOVAHHED, S., MIRZAEI, N., & AHMADI CHENARBON, H.. (2013). EVALUATION OF ADDITIONAL BARLEY FLOUR AND LACTOBACILLUS PLANTARUM (ATCC 43332) ON QUALITY PROPERTIES TOAST BREADS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(37), 37-46. SID. https://sid.ir/paper/72515/en
Vancouver:
CopyMOVAHHED S., MIRZAEI N., AHMADI CHENARBON H.. EVALUATION OF ADDITIONAL BARLEY FLOUR AND LACTOBACILLUS PLANTARUM (ATCC 43332) ON QUALITY PROPERTIES TOAST BREADS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;9(37):37-46. Available from: https://sid.ir/paper/72515/en
IEEE:
CopyS. MOVAHHED, N. MIRZAEI, and H. AHMADI CHENARBON, “EVALUATION OF ADDITIONAL BARLEY FLOUR AND LACTOBACILLUS PLANTARUM (ATCC 43332) ON QUALITY PROPERTIES TOAST BREADS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 37, pp. 37–46, 2013, [Online]. Available: https://sid.ir/paper/72515/en