(2015). Evaluation physicochemical, rheological and sensory properties of probiotic chocolate. Food Processing and Preservation Journal, 6(2), 63-79.
MLA
. "Evaluation physicochemical, rheological and sensory properties of probiotic chocolate". Food Processing and Preservation Journal, 6, 2, 2015, 63-79.
HARVARD
(2015). 'Evaluation physicochemical, rheological and sensory properties of probiotic chocolate', Food Processing and Preservation Journal, 6(2), pp. 63-79.
VANCOUVER
Evaluation physicochemical, rheological and sensory properties of probiotic chocolate. Food Processing and Preservation Journal, 2015; 6(2): 63-79.
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