Zameni, A., Kashaninejad, M., Aalami, M., & Salehi, F. (2014). Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum. J Food Sci Technol.
Stile di citazione ChicagoZameni, Akefe, Mahdi Kashaninejad, Mehran Aalami, e Fakhreddin Salehi. "Effect of Thermal and Freezing Treatments On Rheological, Textural and Color Properties of Basil Seed Gum." J Food Sci Technol 2014.
Citazione MLAZameni, Akefe, Mahdi Kashaninejad, Mehran Aalami, e Fakhreddin Salehi. "Effect of Thermal and Freezing Treatments On Rheological, Textural and Color Properties of Basil Seed Gum." J Food Sci Technol 2014.
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