APA (7. basım) Alıntı

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.

Chicago Style (17. basım) Atıf

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

MLA (9th ed.) Atıf

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