APA (7th ed.) Citation

Rocha Ismara Santos, Santana Ligia Regina Radomille de, Soares Sergio Eduardo, Bispo Eliete da Silva, & Sociedade Brasileira de Cin̊cia e Tecnologia de Alimentos. Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate.

Chicago Style (17th ed.) Citation

Rocha Ismara Santos, Santana Ligia Regina Radomille de, Soares Sergio Eduardo, Bispo Eliete da Silva, and Sociedade Brasileira de Cin̊cia e Tecnologia de Alimentos. Effect of the Roasting Temperature and Time of Cocoa Beans on the Sensory Characteristics and Acceptability of Chocolate.

MLA (9th ed.) Citation

Rocha Ismara Santos, et al. Effect of the Roasting Temperature and Time of Cocoa Beans on the Sensory Characteristics and Acceptability of Chocolate.