APA (7 ম সংস্করণ) উদ্ধৃতি

Hossain, N., & Choudhury, P. D. N. (2015). Development of improved quality Yogurt in terms of texture, flavor, food value and low cost. BRAC University.

শিকাগো স্টাইল (17 তম সংস্করণ) উদ্ধৃতি

Hossain, Nushrat, এবং Prof. Dr. Naiyyum Choudhury. Development of Improved Quality Yogurt in Terms of Texture, Flavor, Food Value and Low Cost. BRAC University, 2015.

M.L.A (8 ম সংস্করণ) উদ্ধৃতি

Hossain, Nushrat, এবং Prof. Dr. Naiyyum Choudhury. Development of Improved Quality Yogurt in Terms of Texture, Flavor, Food Value and Low Cost. BRAC University, 2015.