(2014). The possibility of substitution of carboxy methyl cellulose and tragacanth gum on the physical and sensory properties of ice cream. Food Research Journal, 24(2), 279-290.
MLA
. "The possibility of substitution of carboxy methyl cellulose and tragacanth gum on the physical and sensory properties of ice cream". Food Research Journal, 24, 2, 2014, 279-290.
HARVARD
(2014). 'The possibility of substitution of carboxy methyl cellulose and tragacanth gum on the physical and sensory properties of ice cream', Food Research Journal, 24(2), pp. 279-290.
VANCOUVER
The possibility of substitution of carboxy methyl cellulose and tragacanth gum on the physical and sensory properties of ice cream. Food Research Journal, 2014; 24(2): 279-290.
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