APA (7 ম সংস্করণ) উদ্ধৃতি

Dizon, K. R. P., & Villarino, B. J. (2006). Optimization of low-sugar bitter gourd (Momordica charantia)-supplemented chocolate bar using mixture response surface methodology.

শিকাগো স্টাইল (17 তম সংস্করণ) উদ্ধৃতি

Dizon, Kathleen Rea P., এবং Blanca J. Villarino. Optimization of Low-sugar Bitter Gourd (Momordica Charantia)-supplemented Chocolate Bar Using Mixture Response Surface Methodology. 2006.

M.L.A (9 ম সংস্করণ) উদ্ধৃতি

Dizon, Kathleen Rea P., এবং Blanca J. Villarino. Optimization of Low-sugar Bitter Gourd (Momordica Charantia)-supplemented Chocolate Bar Using Mixture Response Surface Methodology. 2006.