APA (7e ed.) Bronvermelding

Abadiano, M. C. (1961). Sodium hydroxide and potassium hydroxide levels in noodles and their effects on flavor, color, and tenacity.

Chicago (17e ed.) Bronvermelding

Abadiano, Marietta C. Sodium Hydroxide and Potassium Hydroxide Levels in Noodles and Their Effects on Flavor, Color, and Tenacity. [Quezon City], 1961.

MLA (9e ed.) Bronvermelding

Abadiano, Marietta C. Sodium Hydroxide and Potassium Hydroxide Levels in Noodles and Their Effects on Flavor, Color, and Tenacity. 1961.