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Impact of sucrose and palm sugar blend as sweetener on the quality attributes of dark chocolate

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alternative sweetener, sucrose, palm sugar blend, dark chocolate, chocolate microstructure

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MLA
Saputro, Arifin Dwi, et al. “Impact of Sucrose and Palm Sugar Blend as Sweetener on the Quality Attributes of Dark Chocolate.” IUFoST 2016 : 18th World Congress of Food Science and Technology : Congress Proceedings, Institute of Food Science and Technology of Ireland (IFSTI), 2016, pp. 586–586.
APA
Saputro, A. D., Van de Walle, D., Amoafo Mensah, M., Van Durme, J., & Dewettinck, K. (2016). Impact of sucrose and palm sugar blend as sweetener on the quality attributes of dark chocolate. IUFoST 2016 : 18th World Congress of Food Science and Technology : Congress Proceedings, 586–586. Dublin, Ireland: Institute of Food Science and Technology of Ireland (IFSTI).
Chicago author-date
Saputro, Arifin Dwi, Davy Van de Walle, Michael Amoafo Mensah, Jim Van Durme, and Koen Dewettinck. 2016. “Impact of Sucrose and Palm Sugar Blend as Sweetener on the Quality Attributes of Dark Chocolate.” In IUFoST 2016 : 18th World Congress of Food Science and Technology : Congress Proceedings, 586–586. Dublin, Ireland: Institute of Food Science and Technology of Ireland (IFSTI).
Chicago author-date (all authors)
Saputro, Arifin Dwi, Davy Van de Walle, Michael Amoafo Mensah, Jim Van Durme, and Koen Dewettinck. 2016. “Impact of Sucrose and Palm Sugar Blend as Sweetener on the Quality Attributes of Dark Chocolate.” In IUFoST 2016 : 18th World Congress of Food Science and Technology : Congress Proceedings, 586–586. Dublin, Ireland: Institute of Food Science and Technology of Ireland (IFSTI).
Vancouver
1.
Saputro AD, Van de Walle D, Amoafo Mensah M, Van Durme J, Dewettinck K. Impact of sucrose and palm sugar blend as sweetener on the quality attributes of dark chocolate. In: IUFoST 2016 : 18th world congress of food science and technology : congress proceedings. Dublin, Ireland: Institute of Food Science and Technology of Ireland (IFSTI); 2016. p. 586–586.
IEEE
[1]
A. D. Saputro, D. Van de Walle, M. Amoafo Mensah, J. Van Durme, and K. Dewettinck, “Impact of sucrose and palm sugar blend as sweetener on the quality attributes of dark chocolate,” in IUFoST 2016 : 18th world congress of food science and technology : congress proceedings, Dublin, Ireland, 2016, pp. 586–586.
@inproceedings{8055698,
  author       = {{Saputro, Arifin Dwi and Van de Walle, Davy and Amoafo Mensah, Michael and Van Durme, Jim and Dewettinck, Koen}},
  booktitle    = {{IUFoST 2016 : 18th world congress of food science and technology : congress proceedings}},
  keywords     = {{alternative sweetener,sucrose,palm sugar blend,dark chocolate,chocolate microstructure}},
  language     = {{eng}},
  location     = {{Dublin, Ireland}},
  pages        = {{586--586}},
  publisher    = {{Institute of Food Science and Technology of Ireland (IFSTI)}},
  title        = {{Impact of sucrose and palm sugar blend as sweetener on the quality attributes of dark chocolate}},
  year         = {{2016}},
}