APA (7th ed.) Citation

2-s2.0-85212675834. (2025). Characterization of physicochemical, tribological, and sensory properties of dark chocolate incorporated with Nypa fruticans as a sugar alternative. Journal of Food Measurement and Characterization, 19(2), . https://doi.org/10.1007/s11694-024-03054-z

Chicago Style (17th ed.) Citation

2-s2.0-85212675834. "Characterization of Physicochemical, Tribological, and Sensory Properties of Dark Chocolate Incorporated with Nypa Fruticans as a Sugar Alternative." Journal of Food Measurement and Characterization 19, no. 2 (2025). https://doi.org/10.1007/s11694-024-03054-z.

MLA (8th ed.) Citation

2-s2.0-85212675834. "Characterization of Physicochemical, Tribological, and Sensory Properties of Dark Chocolate Incorporated with Nypa Fruticans as a Sugar Alternative." Journal of Food Measurement and Characterization, vol. 19, no. 2, 2025, https://doi.org/10.1007/s11694-024-03054-z.