Citazione Stile APA (7a Edizione)

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.

Citazione stile Chigago Style (17a edizione)

Modhu, Anila Labonnya, e 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.

Citatione MLA (8a ed.)

Modhu, Anila Labonnya, e 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.