(2006). Optimization of the processing parameters for the production of flour made from coconut meat residue using Response Surface Methodology. Philippine Journal of Nutrition.
Chicago Style (17th ed.) Citation"Optimization of the Processing Parameters for the Production of Flour Made from Coconut Meat Residue Using Response Surface Methodology." Philippine Journal of Nutrition 2006.
MLA (9th ed.) Citation"Optimization of the Processing Parameters for the Production of Flour Made from Coconut Meat Residue Using Response Surface Methodology." Philippine Journal of Nutrition, 2006.
Warning: These citations may not always be 100% accurate.