Vu, N. D., Nguyen, V. M., & Tran, T. T. Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar. Wiley.
Chicago Style (17th ed.) CitationVu, Ngoc Duc, Van Muoi Nguyen, and Thanh Truc Tran. Effects of PH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar. Wiley.
MLA (9th ed.) CitationVu, Ngoc Duc, et al. Effects of PH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar. Wiley.
Warning: These citations may not always be 100% accurate.