APA

BahramParvar M., Razavi S. M. A. & Khodaparast M. H. H. (20110324). Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Chicago

BahramParvar M, Razavi S M A and Khodaparast M H H. 20110324. Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Harvard

BahramParvar M., Razavi S. M. A. and Khodaparast M. H. H. (20110324). Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

MLA

BahramParvar M, Razavi S M A and Khodaparast M H H. Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 20110324.