Porth Ymchwil

Development and characterisation of tempered cocoa butter emulsions containing up to 60% water

Allbwn ymchwil: Cyfraniad at gyfnodolyn › Erthygl › adolygiad gan gymheiriaid

StandardStandard

Development and characterisation of tempered cocoa butter emulsions containing up to 60% water. / Norton, J.E.; Fryer, P.J.; Parkinson, J.A. et al.
Yn: Journal of Food Engineering, Cyfrol 95, Rhif 1, 01.11.2009, t. 172-178.

Allbwn ymchwil: Cyfraniad at gyfnodolyn › Erthygl › adolygiad gan gymheiriaid

HarvardHarvard

Norton, JE, Fryer, PJ, Parkinson, JA & Cox, PW 2009, 'Development and characterisation of tempered cocoa butter emulsions containing up to 60% water', Journal of Food Engineering, cyfrol. 95, rhif 1, tt. 172-178. https://doi.org/10.1016/j.jfoodeng.2009.04.026

APA

Norton, J. E., Fryer, P. J., Parkinson, J. A., & Cox, P. W. (2009). Development and characterisation of tempered cocoa butter emulsions containing up to 60% water. Journal of Food Engineering, 95(1), 172-178. https://doi.org/10.1016/j.jfoodeng.2009.04.026

CBE

Norton JE, Fryer PJ, Parkinson JA, Cox PW. 2009. Development and characterisation of tempered cocoa butter emulsions containing up to 60% water. Journal of Food Engineering. 95(1):172-178. https://doi.org/10.1016/j.jfoodeng.2009.04.026

MLA

Norton, J.E. et al. "Development and characterisation of tempered cocoa butter emulsions containing up to 60% water". Journal of Food Engineering. 2009, 95(1). 172-178. https://doi.org/10.1016/j.jfoodeng.2009.04.026

VancouverVancouver

Norton JE, Fryer PJ, Parkinson JA, Cox PW. Development and characterisation of tempered cocoa butter emulsions containing up to 60% water. Journal of Food Engineering. 2009 Tach 1;95(1):172-178. doi: 10.1016/j.jfoodeng.2009.04.026

Author

Norton, J.E. ; Fryer, P.J. ; Parkinson, J.A. et al. / Development and characterisation of tempered cocoa butter emulsions containing up to 60% water. Yn: Journal of Food Engineering. 2009 ; Cyfrol 95, Rhif 1. tt. 172-178.

RIS

TY - JOUR

T1 - Development and characterisation of tempered cocoa butter emulsions containing up to 60% water

AU - Norton, J.E.

AU - Fryer, P.J.

AU - Parkinson, J.A.

AU - Cox, P.W.

PY - 2009/11/1

Y1 - 2009/11/1

U2 - 10.1016/j.jfoodeng.2009.04.026

DO - 10.1016/j.jfoodeng.2009.04.026

M3 - Article

VL - 95

SP - 172

EP - 178

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 1

ER -