Singh, D., & Tripathi, S. (2025). Integrated Upstream and Downstream Processing of Sorghum-Based Beer Fermentation Using Saccharomyces cerevisiae with Honey as a Natural Flavor Enhancer. Zenodo.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Singh, Dhirendra, و Shivanshi Tripathi. Integrated Upstream and Downstream Processing of Sorghum-Based Beer Fermentation Using Saccharomyces Cerevisiae with Honey as a Natural Flavor Enhancer. Zenodo, 2025.
توثيق جمعية اللغة المعاصرة MLA (الإصدار التاسع)Singh, Dhirendra, و Shivanshi Tripathi. Integrated Upstream and Downstream Processing of Sorghum-Based Beer Fermentation Using Saccharomyces Cerevisiae with Honey as a Natural Flavor Enhancer. Zenodo, 2025.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.