. (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 (In Persian).
