APA (7th ed.) Citation

Sangatash, M. M., Dadras-Moghadam, M., Mortazavi, S. A., & Yarabbi, H. (2024). Evaluation of Physicochemical and Textural Properties of Low-Fat and Low Sodium Imitation Pizza Cheese. Majallah-i pizhūhishhā-yi ʻulūm va ṣanāyiʻ-i ghaz̲āyī-i Īrāni, 19(6), 143-166. https://doi.org/10.22067/ifstrj.2023.84481.1283

Chicago Style (17th ed.) Citation

Sangatash, Massoumeh Mehraban, Maryam Dadras-Moghadam, Seyed Ali Mortazavi, and Hanieh Yarabbi. "Evaluation of Physicochemical and Textural Properties of Low-Fat and Low Sodium Imitation Pizza Cheese." Majallah-i Pizhūhishhā-yi ʻulūm Va ṣanāyiʻ-i Ghaz̲āyī-i Īrāni 19, no. 6 (2024): 143-166. https://doi.org/10.22067/ifstrj.2023.84481.1283.

MLA (9th ed.) Citation

Sangatash, Massoumeh Mehraban, et al. "Evaluation of Physicochemical and Textural Properties of Low-Fat and Low Sodium Imitation Pizza Cheese." Majallah-i Pizhūhishhā-yi ʻulūm Va ṣanāyiʻ-i Ghaz̲āyī-i Īrāni, vol. 19, no. 6, 2024, pp. 143-166, https://doi.org/10.22067/ifstrj.2023.84481.1283.