Soft starchy candy as a food model to study the relationship between sensory and selected physicochemical properties.

MLA

Jangchud, Kamolwan, et al. “Soft Starchy Candy as a Food Model to Study the Relationship between Sensory and Selected Physicochemical Properties.” International Journal of Food Science & Technology, vol. 48, no. 10, Oct. 2013, pp. 2078–85. EBSCOhost, https://doi.org/10.1111/ijfs.12189.

APA

Jangchud, K., Jangchud, A., & Prinyawiwatkul, W. (2013). Soft starchy candy as a food model to study the relationship between sensory and selected physicochemical properties. International Journal of Food Science & Technology, 48(10), 2078–2085. https://doi.org/10.1111/ijfs.12189

Chicago

Jangchud, Kamolwan, Anuvat Jangchud, and Witoon Prinyawiwatkul. 2013. “Soft Starchy Candy as a Food Model to Study the Relationship between Sensory and Selected Physicochemical Properties.” International Journal of Food Science & Technology 48 (10): 2078–85. doi:10.1111/ijfs.12189.