Information Journal Paper
APA:
Copy. (2017). Effect of puree and concentrate of plum as a natural additive on the physical, texture and sensory properties of sponge cake. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 9(2), 1-2. SID. https://sid.ir/paper/728576/en
Vancouver:
Copy. Effect of puree and concentrate of plum as a natural additive on the physical, texture and sensory properties of sponge cake. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2017;9(2):1-2. Available from: https://sid.ir/paper/728576/en
IEEE:
Copy, “Effect of puree and concentrate of plum as a natural additive on the physical, texture and sensory properties of sponge cake,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 9, no. 2, pp. 1–2, 2017, [Online]. Available: https://sid.ir/paper/728576/en