Παραπομπή σε μορφή APA (7η εκδ.)

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

Παραπομπή σε μορφή Chicago (17η εκδ.)

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

Παραπομπή σε μορφή MLA (8th εκδ.)

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