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-referens (17:e uppl.)Hossain, Nushrat, och Prof. Dr. Naiyyum Choudhury. Development of Improved Quality Yogurt in Terms of Texture, Flavor, Food Value and Low Cost. BRAC University, 2015.
MLA-referens (8:e uppl.)Hossain, Nushrat, och Prof. Dr. Naiyyum Choudhury. Development of Improved Quality Yogurt in Terms of Texture, Flavor, Food Value and Low Cost. BRAC University, 2015.
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