Cita APA (7a ed.)
Hossain, M., Rahaman, E., Heck, S., & Mahmood, S. (2022). Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree.
Cita Chicago Style (17a ed.)
Hossain, M.M, E.H.M.S Rahaman, S. Heck, y S. Mahmood. Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree. 2022.
Cita MLA (9a ed.)
Hossain, M.M, et al. Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree. 2022.
Precaución: Estas citas no son 100% exactas.