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eNauka >  Results >  Crystallization and rheological properties of soya milk chocolate produced in a ball mill
Title: Crystallization and rheological properties of soya milk chocolate produced in a ball mill
Authors: Pajin, Biljana  ; Dokić, Ljubica  ; Zarić, Danica  ; Šoronja-Simović, Dragana  ; Lončarević, Ivana  ; Nikolić, Ivana  
Issue Date: 2013
Publication: Journal of Food Engineering
ISSN: 0260-8774 Journal of Food Engineering Search Idenfier
Publisher: Amsterdam: Elsevier
Type: Article
Collation: vol. 114 br. 1 str. 70-74
DOI: 10.1016/j.jfoodeng.2012.06.024
WoS-ID: 000310416200010
Scopus-ID: 2-s2.0-84866688341
URI: https://open.uns.ac.rs/handle/123456789/15832
https://enauka.gov.rs/handle/123456789/334638
Metadata source: Migracija
M-category: 
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