Trích dẫn APA

Sarker, A. K., Saha, D., Begum, H., Zaman, A., & Rahman, M. M. (2015). Comparison of cake compositions, pepsin digestibility and amino acids concentration of proteins isolated from black mustard and yellow mustard cakes. AMB Express.

Trích dẫn kiểu Chicago

Sarker, Ashish Kumar, Dipti Saha, Hasina Begum, Asaduz Zaman, và Md Mashiar Rahman. "Comparison of Cake Compositions, Pepsin Digestibility and Amino Acids Concentration of Proteins Isolated From Black Mustard and Yellow Mustard Cakes." AMB Express 2015.

Trích dẫn MLA

Sarker, Ashish Kumar, et al. "Comparison of Cake Compositions, Pepsin Digestibility and Amino Acids Concentration of Proteins Isolated From Black Mustard and Yellow Mustard Cakes." AMB Express 2015.

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