Hossain, N., & Choudhury, P. D. N. (2015). Development of improved quality Yogurt in terms of texture, flavor, food value and low cost. BRAC University.
Цитирование в стиле Чикаго (17-е изд.)Hossain, Nushrat, и Prof. Dr. Naiyyum Choudhury. Development of Improved Quality Yogurt in Terms of Texture, Flavor, Food Value and Low Cost. BRAC University, 2015.
Цитирование MLA (8-е изд.)Hossain, Nushrat, и Prof. Dr. Naiyyum Choudhury. Development of Improved Quality Yogurt in Terms of Texture, Flavor, Food Value and Low Cost. BRAC University, 2015.
Предупреждение: эти цитированмия не могут быть всегда правильны на 100%.