. (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 (In Persian).
