RAEVA, P. N., BAEVA, M. R., & DIMITROV, D. R. (2024, September). EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY. Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)RAEVA, PETYA N., MARIANNA R. BAEVA, و DIMITAR R. DIMITROV. "EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY." Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry Sep. 2024.
توثيق جمعية اللغة المعاصرة MLA (الإصدار التاسع)RAEVA, PETYA N., et al. "EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY." Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Sep. 2024.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.