Information Journal Paper
APA:
Copy. (2017). The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced. JOURNAL OF TEXTURE STUDIES, 48(2), 124-130. SID. https://sid.ir/paper/733038/en
Vancouver:
Copy. The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced. JOURNAL OF TEXTURE STUDIES[Internet]. 2017;48(2):124-130. Available from: https://sid.ir/paper/733038/en
IEEE:
Copy, “The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced,” JOURNAL OF TEXTURE STUDIES, vol. 48, no. 2, pp. 124–130, 2017, [Online]. Available: https://sid.ir/paper/733038/en