(2015). Investigation and comparison of intrinsic viscosity and coil overlap parameter of Iranian and commercial locust bean gums. Food Research Journal, 24(4), 543-557.
MLA
. "Investigation and comparison of intrinsic viscosity and coil overlap parameter of Iranian and commercial locust bean gums", Food Research Journal, 24, 4, 2015, 543-557.
HARVARD
(2015). 'Investigation and comparison of intrinsic viscosity and coil overlap parameter of Iranian and commercial locust bean gums', Food Research Journal, 24(4), pp. 543-557.
CHICAGO
, "Investigation and comparison of intrinsic viscosity and coil overlap parameter of Iranian and commercial locust bean gums," Food Research Journal, 24 4 (2015): 543-557,
VANCOUVER
Investigation and comparison of intrinsic viscosity and coil overlap parameter of Iranian and commercial locust bean gums. Food Research Journal, 2015; 24(4): 543-557.
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