(2018). Optimization of envelopment in enriched gluten free cakes with beta â carotene using response surface methodology. Journal of food science and technology(Iran), 15(76), 369-357.
MLA
. "Optimization of envelopment in enriched gluten free cakes with beta â carotene using response surface methodology", Journal of food science and technology(Iran), 15, 76, 2018, 369-357.
HARVARD
(2018). 'Optimization of envelopment in enriched gluten free cakes with beta â carotene using response surface methodology', Journal of food science and technology(Iran), 15(76), pp. 369-357.
CHICAGO
, "Optimization of envelopment in enriched gluten free cakes with beta â carotene using response surface methodology," Journal of food science and technology(Iran), 15 76 (2018): 369-357,
VANCOUVER
Optimization of envelopment in enriched gluten free cakes with beta â carotene using response surface methodology. Journal of food science and technology(Iran), 2018; 15(76): 369-357.
