(2011). Use of response surface methodology for investigation the effect of gel improver components on the stickiness of Barbari bread dough. Food Research Journal, 21(2), 257-269.
MLA
. "Use of response surface methodology for investigation the effect of gel improver components on the stickiness of Barbari bread dough", Food Research Journal, 21, 2, 2011, 257-269.
HARVARD
(2011). 'Use of response surface methodology for investigation the effect of gel improver components on the stickiness of Barbari bread dough', Food Research Journal, 21(2), pp. 257-269.
CHICAGO
, "Use of response surface methodology for investigation the effect of gel improver components on the stickiness of Barbari bread dough," Food Research Journal, 21 2 (2011): 257-269,
VANCOUVER
Use of response surface methodology for investigation the effect of gel improver components on the stickiness of Barbari bread dough. Food Research Journal, 2011; 21(2): 257-269.
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