(2011). Effect of Type of Hydrocolloid Coating and Soy Flour Addition on Physiochemical Properties of Donut. Food Research Journal, 21(1), 127-139.
MLA
. "Effect of Type of Hydrocolloid Coating and Soy Flour Addition on Physiochemical Properties of Donut", Food Research Journal, 21, 1, 2011, 127-139.
HARVARD
(2011). 'Effect of Type of Hydrocolloid Coating and Soy Flour Addition on Physiochemical Properties of Donut', Food Research Journal, 21(1), pp. 127-139.
CHICAGO
, "Effect of Type of Hydrocolloid Coating and Soy Flour Addition on Physiochemical Properties of Donut," Food Research Journal, 21 1 (2011): 127-139,
VANCOUVER
Effect of Type of Hydrocolloid Coating and Soy Flour Addition on Physiochemical Properties of Donut. Food Research Journal, 2011; 21(1): 127-139.
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