(2018). Comparision of physical, chemical and enzymatic pre-treatment for reducing acrylamid in potato chips in Agriya and Ladyrosetta varieties. Journal of food science and technology(Iran), 15(77), 249-237.
MLA
. "Comparision of physical, chemical and enzymatic pre-treatment for reducing acrylamid in potato chips in Agriya and Ladyrosetta varieties", Journal of food science and technology(Iran), 15, 77, 2018, 249-237.
HARVARD
(2018). 'Comparision of physical, chemical and enzymatic pre-treatment for reducing acrylamid in potato chips in Agriya and Ladyrosetta varieties', Journal of food science and technology(Iran), 15(77), pp. 249-237.
CHICAGO
, "Comparision of physical, chemical and enzymatic pre-treatment for reducing acrylamid in potato chips in Agriya and Ladyrosetta varieties," Journal of food science and technology(Iran), 15 77 (2018): 249-237,
VANCOUVER
Comparision of physical, chemical and enzymatic pre-treatment for reducing acrylamid in potato chips in Agriya and Ladyrosetta varieties. Journal of food science and technology(Iran), 2018; 15(77): 249-237.
