. (2005). Effect of different fermentation condition on phytic acid content of Barbari bread dough. Journal of food science and technology(Iran), 2(5), 1–12.
MLA
. "Effect of different fermentation condition on phytic acid content of Barbari bread dough", Journal of food science and technology(Iran), 2, 5, 2005, 1–12.
HARVARD
. (2005). 'Effect of different fermentation condition on phytic acid content of Barbari bread dough', Journal of food science and technology(Iran), 2(5), pp. 1–12.
CHICAGO
, "Effect of different fermentation condition on phytic acid content of Barbari bread dough." Journal of food science and technology(Iran), 2 5 (2005): 1–12,
VANCOUVER
. Effect of different fermentation condition on phytic acid content of Barbari bread dough. Journal of food science and technology(Iran). 2005;2(5):1–12 (In Persian).
