Physical and sensory characteristics of low sugar dairy dessert (rasgulla) developed at different level coconut sap syrup

MLA

Tridib Kumar Goswami, and Gurveer Kaur. “Physical and Sensory Characteristics of Low Sugar Dairy Dessert (Rasgulla) Developed at Different Level Coconut Sap Syrup.” Journal of Food Science and Technology, vol. 58, May 2020, pp. 343–48. EBSCOhost, https://doi.org/10.1007/s13197-020-04547-7.

APA

Tridib Kumar Goswami, & Gurveer Kaur. (2020). Physical and sensory characteristics of low sugar dairy dessert (rasgulla) developed at different level coconut sap syrup. Journal of Food Science and Technology, 58, 343–348. https://doi.org/10.1007/s13197-020-04547-7

Chicago

Tridib Kumar Goswami, and Gurveer Kaur. 2020. “Physical and Sensory Characteristics of Low Sugar Dairy Dessert (Rasgulla) Developed at Different Level Coconut Sap Syrup.” Journal of Food Science and Technology 58 (May): 343–48. doi:10.1007/s13197-020-04547-7.