APA引文

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.

Chicago Style (17th ed.) Citation

Modhu, Anila Labonnya, and 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.

MLA引文

Modhu, Anila Labonnya, and 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.