Information Journal Paper
APA:
Copy. (2017). Development of gluten‐ free bread formulations containing whole chia flour with acceptable sensory properties. FOOD SCIENCE AND NUTRITION, 5(-), 1021-1028. SID. https://sid.ir/paper/731116/en
Vancouver:
Copy. Development of gluten‐ free bread formulations containing whole chia flour with acceptable sensory properties. FOOD SCIENCE AND NUTRITION[Internet]. 2017;5(-):1021-1028. Available from: https://sid.ir/paper/731116/en
IEEE:
Copy, “Development of gluten‐ free bread formulations containing whole chia flour with acceptable sensory properties,” FOOD SCIENCE AND NUTRITION, vol. 5, no. -, pp. 1021–1028, 2017, [Online]. Available: https://sid.ir/paper/731116/en