Information Journal Paper
APA:
Copy. (2017). Relation between Ultrasonic Properties, Rheology and Baking Quality for Bread Dough of Widely Differing Formulation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 97(-), 2366-2374. SID. https://sid.ir/paper/778403/en
Vancouver:
Copy. Relation between Ultrasonic Properties, Rheology and Baking Quality for Bread Dough of Widely Differing Formulation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE[Internet]. 2017;97(-):2366-2374. Available from: https://sid.ir/paper/778403/en
IEEE:
Copy, “Relation between Ultrasonic Properties, Rheology and Baking Quality for Bread Dough of Widely Differing Formulation,” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 97, no. -, pp. 2366–2374, 2017, [Online]. Available: https://sid.ir/paper/778403/en