एपीए उद्धरण

Bhavya Francis & Santhi Mary Mathew. (2016). Optimization of process parameters for cryogenic grinding of dried ginger. Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology.

शिकागो स्टाइल उद्धरण

Bhavya Francis और Santhi Mary Mathew. Optimization of Process Parameters for Cryogenic Grinding of Dried Ginger. Tavanur: Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology, 2016.

एमएलए उद्धरण

Bhavya Francis और Santhi Mary Mathew. Optimization of Process Parameters for Cryogenic Grinding of Dried Ginger. Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology, 2016.