Article Versions Notes

Okstaviyani E, Lestari PD, Kawiji K, Anandito RBK, Yulviatun A, Sefrienda AR, Muhammad DRA. Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients. Foods. 2024; 13(22):3694. https://doi.org/10.3390/foods13223694

Okstaviyani, Elinda, Puput Dwi Lestari, Kawiji Kawiji, Raden Baskara Katri Anandito, Anastriyani Yulviatun, Ardiba Rakhmi Sefrienda, and Dimas Rahadian Aji Muhammad. 2024. "Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients" Foods 13, no. 22: 3694. https://doi.org/10.3390/foods13223694

Okstaviyani, E., Lestari, P. D., Kawiji, K., Anandito, R. B. K., Yulviatun, A., Sefrienda, A. R., & Muhammad, D. R. A. (2024). Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients. Foods, 13(22), 3694. https://doi.org/10.3390/foods13223694