Hossain, N., & Choudhury, P. D. N. (2015). Development of improved quality Yogurt in terms of texture, flavor, food value and low cost. BRAC University.
Chicago-Zitierstil (17. Ausg.)Hossain, Nushrat, und Prof. Dr. Naiyyum Choudhury. Development of Improved Quality Yogurt in Terms of Texture, Flavor, Food Value and Low Cost. BRAC University, 2015.
MLA-Zitierstil (8. Ausg.)Hossain, Nushrat, und Prof. Dr. Naiyyum Choudhury. Development of Improved Quality Yogurt in Terms of Texture, Flavor, Food Value and Low Cost. BRAC University, 2015.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.