APA (7. basım) Alıntı

Zzaman Wahidu, Yang Tajul A., & The Japanese Society for Food Science and Technology. Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao).

Chicago Style (17. basım) Atıf

Zzaman Wahidu, Yang Tajul A., ve The Japanese Society for Food Science and Technology. Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma Cacao).

MLA (9th ed.) Atıf

Zzaman Wahidu, et al. Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma Cacao).