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.
শিকাগো স্টাইল (17 তম সংস্করণ) উদ্ধৃতিModhu, Anila Labonnya, এবং 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.
M.L.A (8 ম সংস্করণ) উদ্ধৃতিModhu, Anila Labonnya, এবং 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.
সতর্কবাণী: সাইটেশন সবসময় 100% নির্ভুল হতে পারে না.