Dizon, K. R. P., & Villarino, B. J. (2006). Optimization of low-sugar bitter gourd (Momordica charantia)-supplemented chocolate bar using mixture response surface methodology.
Citazione stile Chigago Style (17a edizione)Dizon, Kathleen Rea P., e Blanca J. Villarino. Optimization of Low-sugar Bitter Gourd (Momordica Charantia)-supplemented Chocolate Bar Using Mixture Response Surface Methodology. 2006.
Citatione MLA (9a ed.)Dizon, Kathleen Rea P., e Blanca J. Villarino. Optimization of Low-sugar Bitter Gourd (Momordica Charantia)-supplemented Chocolate Bar Using Mixture Response Surface Methodology. 2006.
Attenzione: Queste citazioni potrebbero non essere precise al 100%.