(2018). Study of the effects of hydrocolloids Carboxy Methyl Cellulose, Pectin and Guar on sensory and textural properties of grape molasses. Journal of food science and technology(Iran), 15(77), 346-337.
MLA
. "Study of the effects of hydrocolloids Carboxy Methyl Cellulose, Pectin and Guar on sensory and textural properties of grape molasses", Journal of food science and technology(Iran), 15, 77, 2018, 346-337.
HARVARD
(2018). 'Study of the effects of hydrocolloids Carboxy Methyl Cellulose, Pectin and Guar on sensory and textural properties of grape molasses', Journal of food science and technology(Iran), 15(77), pp. 346-337.
CHICAGO
, "Study of the effects of hydrocolloids Carboxy Methyl Cellulose, Pectin and Guar on sensory and textural properties of grape molasses," Journal of food science and technology(Iran), 15 77 (2018): 346-337,
VANCOUVER
Study of the effects of hydrocolloids Carboxy Methyl Cellulose, Pectin and Guar on sensory and textural properties of grape molasses. Journal of food science and technology(Iran), 2018; 15(77): 346-337.
