Anbesse Girma, Geremew Bultosa, & Solomon Abera. (2019). Effects of Blending Semolina with Egg Powder on Physico- Chemical and Sensory Quality of Macaroni. Journal of Food Science and Nutrition Therapy - Peertechz Publications. https://doi.org/10.17352/jfsnt.000016
Цитирование в стиле Чикаго (17-е изд.)Anbesse Girma, Geremew Bultosa, и Solomon Abera. Effects of Blending Semolina with Egg Powder on Physico- Chemical and Sensory Quality of Macaroni. Journal of Food Science and Nutrition Therapy - Peertechz Publications, 2019. https://doi.org/10.17352/jfsnt.000016.
Цитирование MLA (9-е изд.)Anbesse Girma, et al. Effects of Blending Semolina with Egg Powder on Physico- Chemical and Sensory Quality of Macaroni. Journal of Food Science and Nutrition Therapy - Peertechz Publications, 2019. https://doi.org/10.17352/jfsnt.000016.