(2018). Effect of storage period on physical, chemical and sensory properties of spreadable process cheese formulation with using of Konjac and Xantan gums. Journal of food science and technology(Iran), 15(77), 67-57.
MLA
. "Effect of storage period on physical, chemical and sensory properties of spreadable process cheese formulation with using of Konjac and Xantan gums", Journal of food science and technology(Iran), 15, 77, 2018, 67-57.
HARVARD
(2018). 'Effect of storage period on physical, chemical and sensory properties of spreadable process cheese formulation with using of Konjac and Xantan gums', Journal of food science and technology(Iran), 15(77), pp. 67-57.
CHICAGO
, "Effect of storage period on physical, chemical and sensory properties of spreadable process cheese formulation with using of Konjac and Xantan gums," Journal of food science and technology(Iran), 15 77 (2018): 67-57,
VANCOUVER
Effect of storage period on physical, chemical and sensory properties of spreadable process cheese formulation with using of Konjac and Xantan gums. Journal of food science and technology(Iran), 2018; 15(77): 67-57.
