Di Bari, V., Macnaughtan, W., Norton, J., Sullo, A., & Norton, I. (2016). Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition. Elsevier.
Chicago Style (17th ed.) CitationDi Bari, Vincenzo, William Macnaughtan, Jennifer Norton, Antonio Sullo, and Ian Norton. Crystallisation in Water-in-cocoa Butter Emulsions: Role of the Dispersed Phase on Fat Crystallisation and Polymorphic Transition. Elsevier, 2016.
MLA (9th ed.) CitationDi Bari, Vincenzo, et al. Crystallisation in Water-in-cocoa Butter Emulsions: Role of the Dispersed Phase on Fat Crystallisation and Polymorphic Transition. Elsevier, 2016.
Warning: These citations may not always be 100% accurate.