APA (7 ম সংস্করণ) উদ্ধৃতি

Farah D. M. H., Zaibunnisa A. H., & Universiti Putra Malaysia. Optimization of cocoa beans roasting process using response surface methodology based on concentration of pyrazine and acrylamide.

শিকাগো স্টাইল (17 তম সংস্করণ) উদ্ধৃতি

Farah D. M. H., Zaibunnisa A. H., এবং Universiti Putra Malaysia. Optimization of Cocoa Beans Roasting Process Using Response Surface Methodology Based on Concentration of Pyrazine and Acrylamide.

M.L.A (9 ম সংস্করণ) উদ্ধৃতি

Farah D. M. H., et al. Optimization of Cocoa Beans Roasting Process Using Response Surface Methodology Based on Concentration of Pyrazine and Acrylamide.