Information Journal Paper
APA:
CopyMEHRALIHA, M., & SOHRABVANDI, S., & NATEGHI, L. (2017). EFFECT OF XANTHAN AND GUAR GUMS ADDITION ON DECREASING THE AMOUNT OF SALT IN ASHI NOODLE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(68), 17-25. https://sid.ir/paper/72334/en
Vancouver:
CopyMEHRALIHA M., SOHRABVANDI S., NATEGHI L.. EFFECT OF XANTHAN AND GUAR GUMS ADDITION ON DECREASING THE AMOUNT OF SALT IN ASHI NOODLE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2017 [cited 2023January29];14(68):17-25. Available from: https://sid.ir/paper/72334/en
IEEE:
CopyMEHRALIHA, M., SOHRABVANDI, S., NATEGHI, L., 2017. EFFECT OF XANTHAN AND GUAR GUMS ADDITION ON DECREASING THE AMOUNT OF SALT IN ASHI NOODLE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [online] 14(68), pp.17-25. Available: https://sid.ir/paper/72334/en.