APA (7th ed.) Citation

Rohani, M. G., Kashaninejad, M., Rashidi, H., & Nowrouzi, S. (2020). Determining and Comparing the Optimal Amount of Fat and Balangu Seed Gum in Fresh Yogurt Using Two Methods of Multiple Objective Particle Swarm Algorithm and Response Surface Methodology. Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī, 9(3), 283-294. https://doi.org/10.22101/jrifst.2020.229486.1166

Chicago Style (17th ed.) Citation

Rohani, Mohsen Ghods, Morteza Kashaninejad, Hassan Rashidi, and Samira Nowrouzi. "Determining and Comparing the Optimal Amount of Fat and Balangu Seed Gum in Fresh Yogurt Using Two Methods of Multiple Objective Particle Swarm Algorithm and Response Surface Methodology." Pizhūhish Va Nuāvarī Dar Ulūm Va ṣanāyi-i Ghazāyī 9, no. 3 (2020): 283-294. https://doi.org/10.22101/jrifst.2020.229486.1166.

MLA (9th ed.) Citation

Rohani, Mohsen Ghods, et al. "Determining and Comparing the Optimal Amount of Fat and Balangu Seed Gum in Fresh Yogurt Using Two Methods of Multiple Objective Particle Swarm Algorithm and Response Surface Methodology." Pizhūhish Va Nuāvarī Dar Ulūm Va ṣanāyi-i Ghazāyī, vol. 9, no. 3, 2020, pp. 283-294, https://doi.org/10.22101/jrifst.2020.229486.1166.