توثيق جمعية علم النفس الأمريكية APA (الطبعة السابعة)

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).

توثيق أسلوب شيكاغو (الطبعة السابعة عشر)

Zzaman Wahidu, Yang Tajul A., و 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).

توثيق جمعية اللغة المعاصرة MLA (الإصدار التاسع)

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