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

Arifin Dwi Saputro UGent, Davy Van de Walle UGent, Sheida Kadivar, Mohd Dona Bin Sintang UGent, Paul Van Der Meeren UGent and Koen Dewettinck UGent (2017) EUROPEAN FOOD RESEARCH AND TECHNOLOGY.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
in press
subject
journal title
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Eur. Food Res. Technol.
ISSN
1438-2377
1438-2385
DOI
10.1007/s00217-017-2877-3
language
English
UGent publication?
yes
classification
A1
id
8516426
handle
http://hdl.handle.net/1854/LU-8516426
date created
2017-03-30 15:58:41
date last changed
2017-07-26 07:18:50
@article{8516426,
  author       = {Saputro, Arifin Dwi and Van de Walle, Davy and Kadivar, Sheida and Sintang, Mohd Dona Bin and Van Der Meeren, Paul and Dewettinck, Koen},
  issn         = {1438-2377},
  journal      = {EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
  language     = {eng},
  title        = {Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement},
  url          = {http://dx.doi.org/10.1007/s00217-017-2877-3},
  year         = {2017},
}

Chicago
Saputro, Arifin Dwi, Davy Van de Walle, Sheida Kadivar, Mohd Dona 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 and Technology.
APA
Saputro, A. D., Van de Walle, D., Kadivar, S., Sintang, M. D. B., 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 AND TECHNOLOGY.
Vancouver
1.
Saputro AD, Van de Walle D, Kadivar S, Sintang MDB, Van Der Meeren P, Dewettinck K. Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2017;
MLA
Saputro, Arifin Dwi, Davy Van de Walle, Sheida Kadivar, et al. “Investigating the Rheological, Microstructural and Textural Properties of Chocolates Sweetened with Palm Sap-based Sugar by Partial Replacement.” EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017): n. pag. Print.