Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement.

MLA

Saputro, Arifin, et al. “Investigating the Rheological, Microstructural and Textural Properties of Chocolates Sweetened with Palm Sap-Based Sugar by Partial Replacement.” European Food Research & Technology, vol. 243, no. 10, Oct. 2017, pp. 1729–38. EBSCOhost, https://doi.org/10.1007/s00217-017-2877-3.

APA

Saputro, A., Van de Walle, D., Kadivar, S., Bin Sintang, M., Van der Meeren, P., & Dewettinck, K. (2017). Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement. European Food Research & Technology, 243(10), 1729–1738. https://doi.org/10.1007/s00217-017-2877-3

Chicago

Saputro, Arifin, Davy Van de Walle, Sheida Kadivar, Mohd Bin Sintang, Paul Van der Meeren, and Koen Dewettinck. 2017. “Investigating the Rheological, Microstructural and Textural Properties of Chocolates Sweetened with Palm Sap-Based Sugar by Partial Replacement.” European Food Research & Technology 243 (10): 1729–38. doi:10.1007/s00217-017-2877-3.