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.
Цитирование в стиле Чикаго (17-е изд.)Modhu, Anila Labonnya, и 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.
Цитирование MLA (8-е изд.)Modhu, Anila Labonnya, и 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.
Предупреждение: эти цитированмия не могут быть всегда правильны на 100%.