Hossain, N., & Choudhury, P. D. N. (2015). Development of improved quality Yogurt in terms of texture, flavor, food value and low cost. BRAC University.
Lua i Stíl Chicago (17ú heag.)Hossain, Nushrat, agus Prof. Dr. Naiyyum Choudhury. Development of Improved Quality Yogurt in Terms of Texture, Flavor, Food Value and Low Cost. BRAC University, 2015.
Lua MLA (8ú heag.)Hossain, Nushrat, agus Prof. Dr. Naiyyum Choudhury. Development of Improved Quality Yogurt in Terms of Texture, Flavor, Food Value and Low Cost. BRAC University, 2015.
Rabhadh: Seans nach mbeach na luanna seo go hiomlán cruinn i ngach uile chás.