Cite
MLA Citation
Pei Yiin Lim et al.. “Effect of inulin, fructo-oligosaccharide, trehalose or maltodextrin (M10 and M30) on the physicochemical and sensory properties of dark compound chocolate.” Lebensmittel-Wissenschaft + Technologie =, vol. 149, 2021, p. . http://access.bl.uk/ark:/81055/vdc_100134863652.0x000051