Information Journal Paper
APA:
Copy. (2017). Bioprocessing for improving the rheological properties of dough and quality of the wheat bread supplemented with oat bran. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 41(-), 1-8. SID. https://sid.ir/paper/725634/en
Vancouver:
Copy. Bioprocessing for improving the rheological properties of dough and quality of the wheat bread supplemented with oat bran. JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2017;41(-):1-8. Available from: https://sid.ir/paper/725634/en
IEEE:
Copy, “Bioprocessing for improving the rheological properties of dough and quality of the wheat bread supplemented with oat bran,” JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 41, no. -, pp. 1–8, 2017, [Online]. Available: https://sid.ir/paper/725634/en