(2004). Study the effect of some hydrochloride on dough rheological properties and quality of Lavash bread. Journal of food science and technology(Iran), 1(1), 55-64.
MLA
. "Study the effect of some hydrochloride on dough rheological properties and quality of Lavash bread", Journal of food science and technology(Iran), 1, 1, 2004, 55-64.
HARVARD
(2004). 'Study the effect of some hydrochloride on dough rheological properties and quality of Lavash bread', Journal of food science and technology(Iran), 1(1), pp. 55-64.
CHICAGO
, "Study the effect of some hydrochloride on dough rheological properties and quality of Lavash bread," Journal of food science and technology(Iran), 1 1 (2004): 55-64,
VANCOUVER
Study the effect of some hydrochloride on dough rheological properties and quality of Lavash bread. Journal of food science and technology(Iran), 2004; 1(1): 55-64.
