Kumara, B. (2003). Effects of cocoa butter, palm fraction and emulsifier mixtures on the quality parameters of different chocolate formulations.
Chicago Style (17th ed.) CitationKumara, Bakti. Effects of Cocoa Butter, Palm Fraction and Emulsifier Mixtures on the Quality Parameters of Different Chocolate Formulations. 2003.
MLA引文Kumara, Bakti. Effects of Cocoa Butter, Palm Fraction and Emulsifier Mixtures on the Quality Parameters of Different Chocolate Formulations. 2003.
警告:这些引文格式不一定是100%准确.