Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier

MLA

Kwame O. Kissiedu, et al. “Optimization of Sensory Acceptability of Milk Chocolate Containing Okra Pectin as Emulsifier.” International Journal of Food Properties, vol. 23, no. 1, Jan. 2020, pp. 1310–23. EBSCOhost, https://doi.org/10.1080/10942912.2020.1800728.

APA

Kwame O. Kissiedu, Jacob K. Agbenorhevi, & Delight N. Datsomor. (2020). Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier. International Journal of Food Properties, 23(1), 1310–1323. https://doi.org/10.1080/10942912.2020.1800728

Chicago

Kwame O. Kissiedu, Jacob K. Agbenorhevi, and Delight N. Datsomor. 2020. “Optimization of Sensory Acceptability of Milk Chocolate Containing Okra Pectin as Emulsifier.” International Journal of Food Properties 23 (1): 1310–23. doi:10.1080/10942912.2020.1800728.