(2015). Physicochemical, sensory and microbial characteristics of Baguette containing Aloe Vera gel powder during storage. Food Research Journal, 25(2), 249-258.
MLA
. "Physicochemical, sensory and microbial characteristics of Baguette containing Aloe Vera gel powder during storage", Food Research Journal, 25, 2, 2015, 249-258.
HARVARD
(2015). 'Physicochemical, sensory and microbial characteristics of Baguette containing Aloe Vera gel powder during storage', Food Research Journal, 25(2), pp. 249-258.
CHICAGO
, "Physicochemical, sensory and microbial characteristics of Baguette containing Aloe Vera gel powder during storage," Food Research Journal, 25 2 (2015): 249-258,
VANCOUVER
Physicochemical, sensory and microbial characteristics of Baguette containing Aloe Vera gel powder during storage. Food Research Journal, 2015; 25(2): 249-258.
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