APA:
CopyMOAYEDZADEH, S., & KHOSROWSHAHI ASL, A., & ZOMORODI, S. (2012). EFFECTS OF TRANSGLUTAMINASE TREATMENT ON LACTOBACILLUS CASEI VIABILITY, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF NONFAT STIRRED YOGHURT. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 22(2), 201-214. https://www.sid.ir/en/journal/ViewPaper.aspx?id=272562
Vancouver:
CopyMOAYEDZADEH S., KHOSROWSHAHI ASL A., ZOMORODI SH.. EFFECTS OF TRANSGLUTAMINASE TREATMENT ON LACTOBACILLUS CASEI VIABILITY, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF NONFAT STIRRED YOGHURT. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ). 2012 [cited 2022August16];22(2):201-214. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=272562
IEEE:
CopyMOAYEDZADEH, S., KHOSROWSHAHI ASL, A., ZOMORODI, S., 2012. EFFECTS OF TRANSGLUTAMINASE TREATMENT ON LACTOBACILLUS CASEI VIABILITY, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF NONFAT STIRRED YOGHURT. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), [online] 22(2), pp.201-214. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=272562.