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IJARIIE
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Rizwana Khatoon, R.C. Chandini, Amar Shankar, S.B. Benaka Prasad, and A.V. Raghu. "CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT" International Journal Of Advance Research And Innovative Ideas In Education
Volume 1 Issue 5 2016 Page 187-194 |
MLA
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Rizwana Khatoon, R.C. Chandini, Amar Shankar, S.B. Benaka Prasad, and A.V. Raghu. "CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT." International Journal Of Advance Research And Innovative Ideas In Education
1.5(2016) : 187-194.
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APA
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Rizwana Khatoon, R.C. Chandini, Amar Shankar, S.B. Benaka Prasad, & A.V. Raghu. (2016). CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT. International Journal Of Advance Research And Innovative Ideas In Education,
1(5), 187-194.
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Chicago
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Rizwana Khatoon, R.C. Chandini, Amar Shankar, S.B. Benaka Prasad, and A.V. Raghu. "CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT." International Journal Of Advance Research And Innovative Ideas In Education
1, no. 5 (2016) : 187-194.
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Oxford
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Rizwana Khatoon, R.C. Chandini, Amar Shankar, S.B. Benaka Prasad, and A.V. Raghu. 'CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT',
International Journal Of Advance Research And Innovative Ideas In Education,
vol. 1, no. 5, 2016,
p. 187-194.
Available from IJARIIE, http://ijariie.com/AdminUploadPdf/CONTRIBUTION_TO_THE_IMPROVEMENT_OF_PRODUCTS_QUALITY_IN_BAKING_PRODUCT_1422.pdf (Accessed : 23 July 2020).
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Harvard
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Rizwana Khatoon, R.C. Chandini, Amar Shankar, S.B. Benaka Prasad, and A.V. Raghu. (2016) 'CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT',
International Journal Of Advance Research And Innovative Ideas In Education,
1(5), pp. 187-194IJARIIE [Online].
Available at: http://ijariie.com/AdminUploadPdf/CONTRIBUTION_TO_THE_IMPROVEMENT_OF_PRODUCTS_QUALITY_IN_BAKING_PRODUCT_1422.pdf (Accessed : 23 July 2020)
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IEEE
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Rizwana Khatoon, R.C. Chandini, Amar Shankar, S.B. Benaka Prasad, and A.V. Raghu, "CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT,"
International Journal Of Advance Research And Innovative Ideas In Education,
vol. 1, no. 5, pp. 187-194,
9 2016. [Online].
Available: http://ijariie.com/AdminUploadPdf/CONTRIBUTION_TO_THE_IMPROVEMENT_OF_PRODUCTS_QUALITY_IN_BAKING_PRODUCT_1422.pdf [Accessed : 23 July 2020].
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Turabian
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Rizwana Khatoon, R.C. Chandini, Amar Shankar, S.B. Benaka Prasad, and A.V. Raghu. "CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT."
International Journal Of Advance Research And Innovative Ideas In Education [Online].
volume 1 number 5
(23 July 2020).
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Vancouver
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Rizwana Khatoon, R.C. Chandini, Amar Shankar, S.B. Benaka Prasad, and A.V. Raghu. CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT.
International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2016
[Cited : 23 July 2020];
1(5) : 187-194.
Available from: http://ijariie.com/AdminUploadPdf/CONTRIBUTION_TO_THE_IMPROVEMENT_OF_PRODUCTS_QUALITY_IN_BAKING_PRODUCT_1422.pdf
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