Information Journal Paper
APA:
Copy. (2019). Color changes kinetics during deep fat frying of kohlrabi (Brassica oleracea var. gongylodes) slice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 22(1), 511-519. SID. https://sid.ir/paper/743559/en
Vancouver:
Copy. Color changes kinetics during deep fat frying of kohlrabi (Brassica oleracea var. gongylodes) slice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES[Internet]. 2019;22(1):511-519. Available from: https://sid.ir/paper/743559/en
IEEE:
Copy, “Color changes kinetics during deep fat frying of kohlrabi (Brassica oleracea var. gongylodes) slice,” INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol. 22, no. 1, pp. 511–519, 2019, [Online]. Available: https://sid.ir/paper/743559/en