APA Alıntı

Malekpour, Z., Hojatoleslamy, M., Molavi, H., Keramat, J., Yazdi, A. G., & Shariati, M. A. (2016). Effects of cross-linking modification with phosphoryl chloride (POCl3) on pysiochemical properties of barely starch. HACCP Consulting.

Chicago Stili Alıntı

Malekpour, Zahra, Mohammad Hojatoleslamy, Hooman Molavi, Javad Keramat, Amirpouya Ghandehari Yazdi, ve Mohammad Ali Shariati. Effects of Cross-linking Modification With Phosphoryl Chloride (POCl3) On Pysiochemical Properties of Barely Starch. HACCP Consulting, 2016.

MLA Alıntı

Malekpour, Zahra, et al. Effects of Cross-linking Modification With Phosphoryl Chloride (POCl3) On Pysiochemical Properties of Barely Starch. HACCP Consulting, 2016.