APA:
CopyMIRCHOOLI BORAZGH, A., & MAZAHERI TEHRANI, M. (2011). THE EFFECT OF ALMOND PASTE AS A SUBSTITUTE FOR TOTAL SOLID OF ICE CREAM ON THE PHYSICAL AND SENSORY PROPERTIES. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 3(1 (7)), 19-26. https://www.sid.ir/en/journal/ViewPaper.aspx?id=250862
Vancouver:
CopyMIRCHOOLI BORAZGH A., MAZAHERI TEHRANI M.. THE EFFECT OF ALMOND PASTE AS A SUBSTITUTE FOR TOTAL SOLID OF ICE CREAM ON THE PHYSICAL AND SENSORY PROPERTIES. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY). 2011 [cited 2022August12];3(1 (7)):19-26. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=250862
IEEE:
CopyMIRCHOOLI BORAZGH, A., MAZAHERI TEHRANI, M., 2011. THE EFFECT OF ALMOND PASTE AS A SUBSTITUTE FOR TOTAL SOLID OF ICE CREAM ON THE PHYSICAL AND SENSORY PROPERTIES. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), [online] 3(1 (7)), pp.19-26. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=250862.