(2013). Formulation and preparation of ice cream replacing sugar with sucralose and its effect on physicochemical properties of ice cream. Food Research Journal, 23(3), 357-366.
MLA
. "Formulation and preparation of ice cream replacing sugar with sucralose and its effect on physicochemical properties of ice cream". Food Research Journal, 23, 3, 2013, 357-366.
HARVARD
(2013). 'Formulation and preparation of ice cream replacing sugar with sucralose and its effect on physicochemical properties of ice cream', Food Research Journal, 23(3), pp. 357-366.
VANCOUVER
Formulation and preparation of ice cream replacing sugar with sucralose and its effect on physicochemical properties of ice cream. Food Research Journal, 2013; 23(3): 357-366.
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