(2011). Effect of Guar and Arabic Gum on the Physicochemical Properties of Frozen Yogurt
R Rezaei1, M Khomeiri*2, M Kashaninejad3 and M Aalami3. Food Research Journal, 21(1), 83-91.
MLA
. "Effect of Guar and Arabic Gum on the Physicochemical Properties of Frozen Yogurt
R Rezaei1, M Khomeiri*2, M Kashaninejad3 and M Aalami3". Food Research Journal, 21, 1, 2011, 83-91.
HARVARD
(2011). 'Effect of Guar and Arabic Gum on the Physicochemical Properties of Frozen Yogurt
R Rezaei1, M Khomeiri*2, M Kashaninejad3 and M Aalami3', Food Research Journal, 21(1), pp. 83-91.
VANCOUVER
Effect of Guar and Arabic Gum on the Physicochemical Properties of Frozen Yogurt
R Rezaei1, M Khomeiri*2, M Kashaninejad3 and M Aalami3. Food Research Journal, 2011; 21(1): 83-91.
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