Information Journal Paper
APA:
Copy. (2018). Enrichment of white chocolate with blackberry juice encapsulate: Impact on physical properties, sensory characteristics and polyphenol content. FOOD SCIENCE AND TECHNOLOGY (LWT), 92(-), 458-464. SID. https://sid.ir/paper/709662/en
Vancouver:
Copy. Enrichment of white chocolate with blackberry juice encapsulate: Impact on physical properties, sensory characteristics and polyphenol content. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2018;92(-):458-464. Available from: https://sid.ir/paper/709662/en
IEEE:
Copy, “Enrichment of white chocolate with blackberry juice encapsulate: Impact on physical properties, sensory characteristics and polyphenol content,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 92, no. -, pp. 458–464, 2018, [Online]. Available: https://sid.ir/paper/709662/en