Dizon, K. R. P., & Villarino, B. J. (2006). Optimization of low-sugar bitter gourd (Momordica charantia)-supplemented chocolate bar using mixture response surface methodology.
Lua i Stíl Chicago (17ú heag.)Dizon, Kathleen Rea P., agus Blanca J. Villarino. Optimization of Low-sugar Bitter Gourd (Momordica Charantia)-supplemented Chocolate Bar Using Mixture Response Surface Methodology. 2006.
Lua MLA (9ú heag.)Dizon, Kathleen Rea P., agus Blanca J. Villarino. Optimization of Low-sugar Bitter Gourd (Momordica Charantia)-supplemented Chocolate Bar Using Mixture Response Surface Methodology. 2006.
Rabhadh: Seans nach mbeach na luanna seo go hiomlán cruinn i ngach uile chás.