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Quality attributes of palm sugar containing chocolate using alternative processing

Arifin Dwi Saputro (UGent) , Davy Van de Walle (UGent) , Nathalie De Clercq (UGent) , Michael Amoafo Mensah, Jim Van Durme and Koen Dewettinck (UGent)
(2015) Cocoa Coffee and Tea, 3rd International congress, Abstracts. p.33-33
Author
Organization
Keywords
Dark Chocolate, Palm sugar, Ball mill, alternative sweetener, Chocolate aroma

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Citation

Please use this url to cite or link to this publication:

MLA
Saputro, Arifin Dwi, et al. “Quality Attributes of Palm Sugar Containing Chocolate Using Alternative Processing.” Cocoa Coffee and Tea, 3rd International Congress, Abstracts, 2015, pp. 33–33.
APA
Saputro, A. D., Van de Walle, D., De Clercq, N., Amoafo Mensah, M., Van Durme, J., & Dewettinck, K. (2015). Quality attributes of palm sugar containing chocolate using alternative processing. Cocoa Coffee and Tea, 3rd International Congress, Abstracts, 33–33.
Chicago author-date
Saputro, Arifin Dwi, Davy Van de Walle, Nathalie De Clercq, Michael Amoafo Mensah, Jim Van Durme, and Koen Dewettinck. 2015. “Quality Attributes of Palm Sugar Containing Chocolate Using Alternative Processing.” In Cocoa Coffee and Tea, 3rd International Congress, Abstracts, 33–33.
Chicago author-date (all authors)
Saputro, Arifin Dwi, Davy Van de Walle, Nathalie De Clercq, Michael Amoafo Mensah, Jim Van Durme, and Koen Dewettinck. 2015. “Quality Attributes of Palm Sugar Containing Chocolate Using Alternative Processing.” In Cocoa Coffee and Tea, 3rd International Congress, Abstracts, 33–33.
Vancouver
1.
Saputro AD, Van de Walle D, De Clercq N, Amoafo Mensah M, Van Durme J, Dewettinck K. Quality attributes of palm sugar containing chocolate using alternative processing. In: Cocoa Coffee and Tea, 3rd International congress, Abstracts. 2015. p. 33–33.
IEEE
[1]
A. D. Saputro, D. Van de Walle, N. De Clercq, M. Amoafo Mensah, J. Van Durme, and K. Dewettinck, “Quality attributes of palm sugar containing chocolate using alternative processing,” in Cocoa Coffee and Tea, 3rd International congress, Abstracts, Aveiro, Portugal, 2015, pp. 33–33.
@inproceedings{7277676,
  articleno    = {{abstract F.FT.09}},
  author       = {{Saputro, Arifin Dwi and Van de Walle, Davy and De Clercq, Nathalie and Amoafo Mensah, Michael and Van Durme, Jim and Dewettinck, Koen}},
  booktitle    = {{Cocoa Coffee and Tea, 3rd International congress, Abstracts}},
  keywords     = {{Dark Chocolate,Palm sugar,Ball mill,alternative sweetener,Chocolate aroma}},
  language     = {{eng}},
  location     = {{Aveiro, Portugal}},
  pages        = {{abstract F.FT.09:33--abstract F.FT.09:33}},
  title        = {{Quality attributes of palm sugar containing chocolate using alternative processing}},
  year         = {{2015}},
}