Impact of olive oil usage on physical properties of chocolate fillings

J. M. Dias, M. Almeida, D. Adikevičius, P. Andzevičius, N. B. Alvarenga

Open source

DOI: 10.3989/gya.0323161
Published: 9
Container: Grasas y Aceites
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3989/gya.0323161,
  title = {Impact of olive oil usage on physical properties of chocolate fillings},
  author = {J. M. Dias and M. Almeida and D. Adikevičius and P. Andzevičius and N. B. Alvarenga},
  year = {2016},
  journal = {Grasas y Aceites},
  doi = {10.3989/gya.0323161},
  url = {https://doi.org/10.3989/gya.0323161}
}

RIS

TY  - JOUR
TI  - Impact of olive oil usage on physical properties of chocolate fillings
AU  - J. M. Dias
AU  - M. Almeida
AU  - D. Adikevičius
AU  - P. Andzevičius
AU  - N. B. Alvarenga
PY  - 2016
JO  - Grasas y Aceites
DO  - 10.3989/gya.0323161
UR  - https://doi.org/10.3989/gya.0323161
ER  -

APA

Dias, J. M., Almeida, M., Adikevičius, D., Andzevičius, P., & Alvarenga, N. B. (2016). Impact of olive oil usage on physical properties of chocolate fillings. Grasas y Aceites. https://doi.org/10.3989/gya.0323161

Source records

doaj · retrieved 2026-09-27T01:05:01.684Z