APA (7th ed.) Citation

Glicerina, V., Balestra, F., Dalla Rosa, M., & Romani, S. (2016). Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study. Journal of food engineering, 169, 165-171. https://doi.org/10.1016/j.jfoodeng.2015.08.011

Chicago Style (17th ed.) Citation

Glicerina, Virginia, Federica Balestra, Marco Dalla Rosa, and Santina Romani. "Microstructural and Rheological Characteristics of Dark, Milk and White Chocolate: A Comparative Study." Journal of Food Engineering 169 (2016): 165-171. https://doi.org/10.1016/j.jfoodeng.2015.08.011.

MLA (9th ed.) Citation

Glicerina, Virginia, et al. "Microstructural and Rheological Characteristics of Dark, Milk and White Chocolate: A Comparative Study." Journal of Food Engineering, vol. 169, 2016, pp. 165-171, https://doi.org/10.1016/j.jfoodeng.2015.08.011.