Information Journal Paper
APA:
Copy. (2017). Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon). Journal of Food Measurement and Characterization, 11(4), 2006-2012. SID. https://sid.ir/paper/734652/en
Vancouver:
Copy. Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon). Journal of Food Measurement and Characterization[Internet]. 2017;11(4):2006-2012. Available from: https://sid.ir/paper/734652/en
IEEE:
Copy, “Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon),” Journal of Food Measurement and Characterization, vol. 11, no. 4, pp. 2006–2012, 2017, [Online]. Available: https://sid.ir/paper/734652/en