(2018). Investigation of the effect of blanching, immersion in calcium chloride and Zedo gum coating pretreatments on physicochemical and sensorial properties of fried potato slices. Journal of food science and technology(Iran), 15(83), 123-132.
MLA
. "Investigation of the effect of blanching, immersion in calcium chloride and Zedo gum coating pretreatments on physicochemical and sensorial properties of fried potato slices", Journal of food science and technology(Iran), 15, 83, 2018, 123-132.
HARVARD
(2018). 'Investigation of the effect of blanching, immersion in calcium chloride and Zedo gum coating pretreatments on physicochemical and sensorial properties of fried potato slices', Journal of food science and technology(Iran), 15(83), pp. 123-132.
CHICAGO
, "Investigation of the effect of blanching, immersion in calcium chloride and Zedo gum coating pretreatments on physicochemical and sensorial properties of fried potato slices," Journal of food science and technology(Iran), 15 83 (2018): 123-132,
VANCOUVER
Investigation of the effect of blanching, immersion in calcium chloride and Zedo gum coating pretreatments on physicochemical and sensorial properties of fried potato slices. Journal of food science and technology(Iran), 2018; 15(83): 123-132.
