Information Journal Paper
APA:
Copy. (2017). Improvement of quality, rheological and sensory properties of oil cake by adding puree and concentrate raisin. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 9(2), 3-4. SID. https://sid.ir/paper/741169/en
Vancouver:
Copy. Improvement of quality, rheological and sensory properties of oil cake by adding puree and concentrate raisin. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2017;9(2):3-4. Available from: https://sid.ir/paper/741169/en
IEEE:
Copy, “Improvement of quality, rheological and sensory properties of oil cake by adding puree and concentrate raisin,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 9, no. 2, pp. 3–4, 2017, [Online]. Available: https://sid.ir/paper/741169/en