(2014). Effect of brown rice flour and mono and diglyceride emulsifier on some of qualitative properties of traditional Sangak bread. Food Research Journal, 24(2), 189-200.
MLA
. "Effect of brown rice flour and mono and diglyceride emulsifier on some of qualitative properties of traditional Sangak bread", Food Research Journal, 24, 2, 2014, 189-200.
HARVARD
(2014). 'Effect of brown rice flour and mono and diglyceride emulsifier on some of qualitative properties of traditional Sangak bread', Food Research Journal, 24(2), pp. 189-200.
CHICAGO
, "Effect of brown rice flour and mono and diglyceride emulsifier on some of qualitative properties of traditional Sangak bread," Food Research Journal, 24 2 (2014): 189-200,
VANCOUVER
Effect of brown rice flour and mono and diglyceride emulsifier on some of qualitative properties of traditional Sangak bread. Food Research Journal, 2014; 24(2): 189-200.
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