Παραπομπή σε μορφή APA (7η εκδ.)

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

Παραπομπή σε μορφή Chicago (17η εκδ.)

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

Παραπομπή σε μορφή MLA (9th εκδ.)

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