Cita APA (7a ed.)

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

Cita Chicago Style (17a ed.)

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

Cita MLA (9a ed.)

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