APA-referens

Das, L., Raychaudhuri, U., & Chakraborty, R. (2014). Effects of hydrocolloids as texture improver in coriander bread. J Food Sci Technol.

Chicago-stil citat

Das, Lipi, Utpal Raychaudhuri, och Runu Chakraborty. "Effects of Hydrocolloids As Texture Improver in Coriander Bread." J Food Sci Technol 2014.

MLA-referens

Das, Lipi, Utpal Raychaudhuri, och Runu Chakraborty. "Effects of Hydrocolloids As Texture Improver in Coriander Bread." J Food Sci Technol 2014.

Varning: dessa hänvisningar är inte alltid fullständigt riktiga.