Information Journal Paper
APA:
Copy. (2017). Effect of okra mucilage (Hibiscus esculentus l. ) and guar gum as fat replacers on viability of Bifidobacterium bifudum and some quality properties of low fat yoghurt. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 27(3), 77-89. SID. https://sid.ir/paper/734645/en
Vancouver:
Copy. Effect of okra mucilage (Hibiscus esculentus l. ) and guar gum as fat replacers on viability of Bifidobacterium bifudum and some quality properties of low fat yoghurt. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2017;27(3):77-89. Available from: https://sid.ir/paper/734645/en
IEEE:
Copy, “Effect of okra mucilage (Hibiscus esculentus l. ) and guar gum as fat replacers on viability of Bifidobacterium bifudum and some quality properties of low fat yoghurt,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 27, no. 3, pp. 77–89, 2017, [Online]. Available: https://sid.ir/paper/734645/en