Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin-stevia addition as sugar replacer.

MLA

Berk, Berkay, et al. “Textural, Rheological, Melting Properties, Particle Size Distribution, and NMR Relaxometry of Cocoa Hazelnut Spread with Inulin-Stevia Addition as Sugar Replacer.” Journal of Texture Studies, vol. 55, no. 2, Apr. 2024, p. e12834. EBSCOhost, https://doi.org/10.1111/jtxs.12834.

APA

Berk, B., Cosar, S., Mazı, B. G., & Oztop, M. H. (2024). Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin-stevia addition as sugar replacer. Journal of Texture Studies, 55(2), e12834. https://doi.org/10.1111/jtxs.12834

Chicago

Berk, Berkay, Sumeyye Cosar, Bekir G Mazı, and Mecit H Oztop. 2024. “Textural, Rheological, Melting Properties, Particle Size Distribution, and NMR Relaxometry of Cocoa Hazelnut Spread with Inulin-Stevia Addition as Sugar Replacer.” Journal of Texture Studies 55 (2): e12834. doi:10.1111/jtxs.12834.