APA (7. basım) Alıntı

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

Chicago Style (17. basım) Atıf

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

MLA (9th ed.) Atıf

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