APA (7th ed.) Citation

pool, E. K., Shahidi, F., Mortazavi, S. A., & Mohebbi, M. (2015). The effect of different levels of Spirulina Platensis microalgae and agar and guar hydrocolloids on water activity, texture, color parameters and Overall acceptability of kiwi puree-based fruit pastille. Journal of Food Science & Technology (2008-8787), 12(48), 47.

Chicago Style (17th ed.) Citation

pool, E. Khazaiy, F. Shahidi, S. A. Mortazavi, and M. Mohebbi. "The Effect of Different Levels of Spirulina Platensis Microalgae and Agar and Guar Hydrocolloids on Water Activity, Texture, Color Parameters and Overall Acceptability of Kiwi Puree-based Fruit Pastille." Journal of Food Science & Technology (2008-8787) 12, no. 48 (2015): 47.

MLA (9th ed.) Citation

pool, E. Khazaiy, et al. "The Effect of Different Levels of Spirulina Platensis Microalgae and Agar and Guar Hydrocolloids on Water Activity, Texture, Color Parameters and Overall Acceptability of Kiwi Puree-based Fruit Pastille." Journal of Food Science & Technology (2008-8787), vol. 12, no. 48, 2015, p. 47.