nejad, S. M., Abbasi, H., & Jahadi, M. (2016). Optimization of Sponge Cake Formulation Containing Okara. Research Institute of Food Science and Technology.
Chicago Style (17th ed.) Citationnejad, Saba Mortazavi, Hajar Abbasi, and Mahshid Jahadi. Optimization of Sponge Cake Formulation Containing Okara. Research Institute of Food Science and Technology, 2016.
MLA (9th ed.) Citationnejad, Saba Mortazavi, et al. Optimization of Sponge Cake Formulation Containing Okara. Research Institute of Food Science and Technology, 2016.
Warning: These citations may not always be 100% accurate.