Information Journal Paper
APA:
Copy. (2018). Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor. FOOD HYDROCOLLOIDS, 75(-), 211-222. SID. https://sid.ir/paper/731553/en
Vancouver:
Copy. Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor. FOOD HYDROCOLLOIDS[Internet]. 2018;75(-):211-222. Available from: https://sid.ir/paper/731553/en
IEEE:
Copy, “Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor,” FOOD HYDROCOLLOIDS, vol. 75, no. -, pp. 211–222, 2018, [Online]. Available: https://sid.ir/paper/731553/en