Schouteten, J.J.; Lemarcq, V.; Van de Walle, D.; Sioriki, E.; Dewettinck, K.
Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate. Foods 2023, 12, 887.
https://doi.org/10.3390/foods12040887
AMA Style
Schouteten JJ, Lemarcq V, Van de Walle D, Sioriki E, Dewettinck K.
Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate. Foods. 2023; 12(4):887.
https://doi.org/10.3390/foods12040887
Chicago/Turabian Style
Schouteten, Joachim J., Valérie Lemarcq, Davy Van de Walle, Eleni Sioriki, and Koen Dewettinck.
2023. "Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate" Foods 12, no. 4: 887.
https://doi.org/10.3390/foods12040887
APA Style
Schouteten, J. J., Lemarcq, V., Van de Walle, D., Sioriki, E., & Dewettinck, K.
(2023). Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate. Foods, 12(4), 887.
https://doi.org/10.3390/foods12040887