APA (7th ed.) Citation

L, Q., A, P., D, C., F, C., HM, C., DE, P., . . . CA, L. (2022). Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi. Foods (Basel, Switzerland), 11(8), . https://doi.org/10.3390/foods11081142

Chicago Style (17th ed.) Citation

L, Quispe-Chambilla, Pumacahua-Ramos A, Choque-Quispe D, Curro-Pérez F, Carrión-Sánchez HM, Peralta-Guevara DE, Masco-Arriola ML, Palomino-Rincón H, and Ligarda-Samanez CA. "Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi." Foods (Basel, Switzerland) 11, no. 8 (2022). https://doi.org/10.3390/foods11081142.

MLA (9th ed.) Citation

L, Quispe-Chambilla, et al. "Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi." Foods (Basel, Switzerland), vol. 11, no. 8, 2022, https://doi.org/10.3390/foods11081142.