Information Journal Paper
APA:
Copy. (2017). Steady and Dynamic Rheological Behaviour of Frozen Soy Yogurt Mix Affected by Resistant Starch and Β-Glucan. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 20(3), 0-0. SID. https://sid.ir/paper/768317/en
Vancouver:
Copy. Steady and Dynamic Rheological Behaviour of Frozen Soy Yogurt Mix Affected by Resistant Starch and Β-Glucan. INTERNATIONAL JOURNAL OF FOOD PROPERTIES[Internet]. 2017;20(3):0-0. Available from: https://sid.ir/paper/768317/en
IEEE:
Copy, “Steady and Dynamic Rheological Behaviour of Frozen Soy Yogurt Mix Affected by Resistant Starch and Β-Glucan,” INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol. 20, no. 3, pp. 0–0, 2017, [Online]. Available: https://sid.ir/paper/768317/en