(2012). The effect of yeast and the fermentation time on the phytic acid content and sensory properties of Barbari bread in Gorgan. Food Processing and Preservation Journal, 2(1), 15-26.
MLA
. "The effect of yeast and the fermentation time on the phytic acid content and sensory properties of Barbari bread in Gorgan". Food Processing and Preservation Journal, 2, 1, 2012, 15-26.
HARVARD
(2012). 'The effect of yeast and the fermentation time on the phytic acid content and sensory properties of Barbari bread in Gorgan', Food Processing and Preservation Journal, 2(1), pp. 15-26.
VANCOUVER
The effect of yeast and the fermentation time on the phytic acid content and sensory properties of Barbari bread in Gorgan. Food Processing and Preservation Journal, 2012; 2(1): 15-26.
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