Information Journal Paper
APA:
CopyEMAMIFAR, A., ZANGANEH, Z., LATIFIAN, M., & Arbab, Z.. (2020). Physicochemical, textural and sensory properties of cake containing jujube. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(103 ), 33-46. SID. https://sid.ir/paper/398568/en
Vancouver:
CopyEMAMIFAR A., ZANGANEH Z., LATIFIAN M., Arbab Z.. Physicochemical, textural and sensory properties of cake containing jujube. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(103 ):33-46. Available from: https://sid.ir/paper/398568/en
IEEE:
CopyA. EMAMIFAR, Z. ZANGANEH, M. LATIFIAN, and Z. Arbab, “Physicochemical, textural and sensory properties of cake containing jujube,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 103 , pp. 33–46, 2020, [Online]. Available: https://sid.ir/paper/398568/en