Beikzadeh, S., Peighambardoust, S. H., Beikzadeh, M. & Asghari Javar-abadi, M. (2018). Effect of psyllium seed and xanthan gums on physical, sensory and staling properties of sponge cake. Journal of food science and technology(Iran), 15(76), 152–141.

Beikzadeh, S., Peighambardoust, S. H., Beikzadeh, M., & Asghari Javar-abadi, M. "Effect of psyllium seed and xanthan gums on physical, sensory and staling properties of sponge cake", Journal of food science and technology(Iran), 15, 76, 2018, 152–141.

Beikzadeh, S., Peighambardoust, S. H., Beikzadeh, M., & Asghari Javar-abadi, M. (2018). 'Effect of psyllium seed and xanthan gums on physical, sensory and staling properties of sponge cake', Journal of food science and technology(Iran), 15(76), pp. 152–141.

Beikzadeh, S., Peighambardoust, S. H., Beikzadeh, M. & Asghari Javar-abadi, M., "Effect of psyllium seed and xanthan gums on physical, sensory and staling properties of sponge cake." Journal of food science and technology(Iran), 15 76 (2018): 152–141,

Beikzadeh S., Peighambardoust S. H., Beikzadeh M., Asghari Javar-abadi M. Effect of psyllium seed and xanthan gums on physical, sensory and staling properties of sponge cake. Journal of food science and technology(Iran). 2018;15(76):152–141 (In Persian).