ROCHA,Ismara Santos, SANTANA,Ligia Regina Radomille de, SOARES,Sérgio Eduardo, & BISPO,Eliete da Silva. (2017). Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate.
Chicago Style CitationROCHA,Ismara Santos, SANTANA,Ligia Regina Radomille de, SOARES,Sérgio Eduardo, and BISPO,Eliete da Silva. Effect of the Roasting Temperature and Time of Cocoa Beans On the Sensory Characteristics and Acceptability of Chocolate. 2017.
MLA CitationROCHA,Ismara Santos, SANTANA,Ligia Regina Radomille de, SOARES,Sérgio Eduardo, and BISPO,Eliete da Silva. Effect of the Roasting Temperature and Time of Cocoa Beans On the Sensory Characteristics and Acceptability of Chocolate. 2017.
Note: citation formatting may not correspond 100% to that defined by the respective standard, to manage citations it is recommended to use the software Zotero
, which allows the automatic upload of Oasisbr references.