Modhu, A. L., & Hossain, D. M. (2017). Development of good quality of yogurt in terms of texture, flavor, food value and low cost and determining the fat percentage of milk and yogurt. BRAC University.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Modhu, Anila Labonnya, و Dr. Mahboob Hossain. Development of Good Quality of Yogurt in Terms of Texture, Flavor, Food Value and Low Cost and Determining the Fat Percentage of Milk and Yogurt. BRAC University, 2017.
توثيق جمعية اللغة المعاصرة MLA (الطبعة الثامنة)Modhu, Anila Labonnya, و Dr. Mahboob Hossain. Development of Good Quality of Yogurt in Terms of Texture, Flavor, Food Value and Low Cost and Determining the Fat Percentage of Milk and Yogurt. BRAC University, 2017.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.