Hossain, N., & Choudhury, P. D. N. (2015). Development of improved quality Yogurt in terms of texture, flavor, food value and low cost. BRAC University.
Citazione stile Chigago Style (17a edizione)Hossain, Nushrat, e Prof. Dr. Naiyyum Choudhury. Development of Improved Quality Yogurt in Terms of Texture, Flavor, Food Value and Low Cost. BRAC University, 2015.
Citatione MLA (8a ed.)Hossain, Nushrat, e Prof. Dr. Naiyyum Choudhury. Development of Improved Quality Yogurt in Terms of Texture, Flavor, Food Value and Low Cost. BRAC University, 2015.
Attenzione: Queste citazioni potrebbero non essere precise al 100%.