APA (7th ed.) Citation

Clavecilla, J. P., & Dumelod, B. D. (2013). Optimization of key ingredient levels in gluten-free rice bread by response surface methodology. College of Home Economics, University of the Philippines Diliman.

Chicago Style (17th ed.) Citation

Clavecilla, Jeleen Parreno, and Benelyn Domingo Dumelod. Optimization of Key Ingredient Levels in Gluten-free Rice Bread by Response Surface Methodology. Quezon City: College of Home Economics, University of the Philippines Diliman, 2013.

MLA (9th ed.) Citation

Clavecilla, Jeleen Parreno, and Benelyn Domingo Dumelod. Optimization of Key Ingredient Levels in Gluten-free Rice Bread by Response Surface Methodology. College of Home Economics, University of the Philippines Diliman, 2013.