Information Journal Paper
APA:
Copy. (2017). Utilisation of immature wheat flour as an alternative flour with antioxidant activity and consumer perception on its baked product. FOOD CHEMISTRY, 232(-), 237-244. SID. https://sid.ir/paper/785649/en
Vancouver:
Copy. Utilisation of immature wheat flour as an alternative flour with antioxidant activity and consumer perception on its baked product. FOOD CHEMISTRY[Internet]. 2017;232(-):237-244. Available from: https://sid.ir/paper/785649/en
IEEE:
Copy, “Utilisation of immature wheat flour as an alternative flour with antioxidant activity and consumer perception on its baked product,” FOOD CHEMISTRY, vol. 232, no. -, pp. 237–244, 2017, [Online]. Available: https://sid.ir/paper/785649/en