Biswas, N. (2017). Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS). Academic Press.
シカゴスタイル引用形Biswas, Nirupam. Physical, Rheological and Sensorial Properties, and Bloom Formation of Dark Chocolate Made With Cocoa Butter Substitute (CBS). Academic Press, 2017.
MLA引用形式Biswas, Nirupam. Physical, Rheological and Sensorial Properties, and Bloom Formation of Dark Chocolate Made With Cocoa Butter Substitute (CBS). Academic Press, 2017.
警告: この引用は必ずしも正確ではありません.