(2012). Optimization of the sugar free cookies formulation with permitted additives in order to increase the quality and nutrition properties. Food Research Journal, 22(3), 215-223.
MLA
. "Optimization of the sugar free cookies formulation with permitted additives in order to increase the quality and nutrition properties". Food Research Journal, 22, 3, 2012, 215-223.
HARVARD
(2012). 'Optimization of the sugar free cookies formulation with permitted additives in order to increase the quality and nutrition properties', Food Research Journal, 22(3), pp. 215-223.
VANCOUVER
Optimization of the sugar free cookies formulation with permitted additives in order to increase the quality and nutrition properties. Food Research Journal, 2012; 22(3): 215-223.
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