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eNauka >  Results >  Influence of low-melting milk fat fraction on crystallization and physical properties of chocolate
Title : Influence of low-melting milk fat fraction on crystallization and physical properties of chocolate
Authors: Pajin, Biljana  ; Radujko, Ivana  ; Šereš, Zita  ; Šoronja-Simović, Dragana  ; Gyura, Julianna ; Sakač, Marijana  
Issue Date: 2012
Publication: British Food Journal
ISSN: 0007-070X British Food Journal Search Idenfier
Publisher: Leeds: Emerald Publishing Limited
Type: Article
Collation: vol. 114 br. 6 str. 868-879
DOI: 10.1108/00070701211234381
WoS-ID: 000307617300008
Scopus-ID: 2-s2.0-84862511757
URI: https://enauka.gov.rs/handle/123456789/137178
https://open.uns.ac.rs/handle/123456789/13428
Metadata source: Migracija
M-category: 
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