Dizon, K. R. P., & Villarino, B. J. (2006). Optimization of low-sugar bitter gourd (Momordica charantia)-supplemented chocolate bar using mixture response surface methodology.
芝加哥风格引文Dizon, Kathleen Rea P., 与 Blanca J. Villarino. Optimization of Low-sugar Bitter Gourd (Momordica Charantia)-supplemented Chocolate Bar Using Mixture Response Surface Methodology. 2006.
MLA引文Dizon, Kathleen Rea P., 与 Blanca J. Villarino. Optimization of Low-sugar Bitter Gourd (Momordica Charantia)-supplemented Chocolate Bar Using Mixture Response Surface Methodology. 2006.
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