Azizi, A. F., Sethi, S., Joshi, A., Singh, A. M., Raigond, P., Singh, M. K., & Yadav, R. K. (2020). Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applications. J Food Sci Technol.
শিকাগো স্টাইলে সাইটেশনAzizi, Ahmad Farid, Shruti Sethi, Alka Joshi, Anju Mahendru Singh, Pinky Raigond, Manoj Kumar Singh, এবং R. K. Yadav. "Biochemical and Functional Attributes of Raw and Boiled Potato Flesh and Peel Powders for Suitability in Food Applications." J Food Sci Technol 2020.
এমএলএ সাইটেশনAzizi, Ahmad Farid, et al. "Biochemical and Functional Attributes of Raw and Boiled Potato Flesh and Peel Powders for Suitability in Food Applications." J Food Sci Technol 2020.
সতর্কবাণী: সাইটেশন সবসময় 100% নির্ভুল হতে পারে না.