Information Journal Paper
APA:
Copy. (2019). Effect of starch substitution with pullulan on confectionery starch gel texture of lokum. Mediterranean Agricultural Sciences, 32(3), 323-327. SID. https://sid.ir/paper/970774/en
Vancouver:
Copy. Effect of starch substitution with pullulan on confectionery starch gel texture of lokum. Mediterranean Agricultural Sciences[Internet]. 2019;32(3):323-327. Available from: https://sid.ir/paper/970774/en
IEEE:
Copy, “Effect of starch substitution with pullulan on confectionery starch gel texture of lokum,” Mediterranean Agricultural Sciences, vol. 32, no. 3, pp. 323–327, 2019, [Online]. Available: https://sid.ir/paper/970774/en