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.
Cytowanie według stylu Chicago (wyd. 17)Modhu, Anila Labonnya, i 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.
Cytowanie według stylu MLA (wyd. 8)Modhu, Anila Labonnya, i 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.
Uwaga: Te cytaty mogą odróżniać się od wytycznej twojego fakultetu..