APA (7 ম সংস্করণ) উদ্ধৃতি

Jinap, S., Wan Rosli, W. I., Russly, A. R., & Nordin, L. M. (1998). Effect of Roasting Time and Temperature on Volatile Component Profiles during Nib Roasting of Cocoa Beans (Theobroma cacao). Wiley.

শিকাগো স্টাইল (17 তম সংস্করণ) উদ্ধৃতি

Jinap, S., W. I. Wan Rosli, A. R. Russly, এবং L. M. Nordin. Effect of Roasting Time and Temperature On Volatile Component Profiles During Nib Roasting of Cocoa Beans (Theobroma Cacao). Wiley, 1998.

M.L.A (9 ম সংস্করণ) উদ্ধৃতি

Jinap, S., et al. Effect of Roasting Time and Temperature On Volatile Component Profiles During Nib Roasting of Cocoa Beans (Theobroma Cacao). Wiley, 1998.