Παραπομπή σε μορφή APA (7η εκδ.)

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.

Παραπομπή σε μορφή Chicago (17η εκδ.)

Modhu, Anila Labonnya, και 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.

Παραπομπή σε μορφή MLA (8th εκδ.)

Modhu, Anila Labonnya, και 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.