APA (7. basım) Alıntı

Ashgar Ali, Muhammad Anjum Faqir, Tariq Muhammad Waseem, Hussain Shahzad, & The Scientific & Technological Research Council of Turkey. Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products.

Chicago Style (17. basım) Atıf

Ashgar Ali, Muhammad Anjum Faqir, Tariq Muhammad Waseem, Hussain Shahzad, ve The Scientific & Technological Research Council of Turkey. Effect of Carboxy Methyl Cellulose and Gum Arabic on the Stability of Frozen Dough for Bakery Products.

MLA (9th ed.) Atıf

Ashgar Ali, et al. Effect of Carboxy Methyl Cellulose and Gum Arabic on the Stability of Frozen Dough for Bakery Products.