Mir Arab Razi, S., Motamedzadegan, A., Shahidi, A. & Rashidi nezhad, A. (2018). Study on the effect of Basil seed gum on rheological properties of egg white albumins gel. Journal of food science and technology(Iran), 15(77), 278–271.
MLA
Mir Arab Razi, S., Motamedzadegan, A., Shahidi, A., & Rashidi nezhad, A. "Study on the effect of Basil seed gum on rheological properties of egg white albumins gel", Journal of food science and technology(Iran), 15, 77, 2018, 278–271.
HARVARD
Mir Arab Razi, S., Motamedzadegan, A., Shahidi, A., & Rashidi nezhad, A. (2018). 'Study on the effect of Basil seed gum on rheological properties of egg white albumins gel', Journal of food science and technology(Iran), 15(77), pp. 278–271.
CHICAGO
Mir Arab Razi, S., Motamedzadegan, A., Shahidi, A. & Rashidi nezhad, A., "Study on the effect of Basil seed gum on rheological properties of egg white albumins gel." Journal of food science and technology(Iran), 15 77 (2018): 278–271,
VANCOUVER
Mir Arab Razi S., Motamedzadegan A., Shahidi A., Rashidi nezhad A. Study on the effect of Basil seed gum on rheological properties of egg white albumins gel. Journal of food science and technology(Iran). 2018;15(77):278–271 (In Persian).
