APA引文

Chugh, B., Singh, G., & Kumbhar, B. K. (2013). Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers. Int J Food Sci.

Citação norma Chicago

Chugh, Bhawna, Gurmukh Singh, and B. K. Kumbhar. "Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers." Int J Food Sci 2013.

MLA引文

Chugh, Bhawna, Gurmukh Singh, and B. K. Kumbhar. "Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers." Int J Food Sci 2013.

警告：這些引文格式不一定是100％准確.