APA引用形式

Hamed Faridi & Jon M. Faubion. (1997). Dough Rheology And Backed Product Texture. CBS Publishers & Distributors.

シカゴスタイル引用形

Hamed Faridi , Jon M. Faubion. Dough Rheology And Backed Product Texture. New Delhi: CBS Publishers & Distributors, 1997.

MLA引用形式

Hamed Faridi , Jon M. Faubion. Dough Rheology And Backed Product Texture. CBS Publishers & Distributors, 1997.

警告: この引用は必ずしも正確ではありません.