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Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products: Particle size distribution influences fat crystallization
| Naziv: | Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products: Particle size distribution influences fat crystallization | Autori: | Kalic, Marina   ; Krstonošić, Veljko ; Hadnađev, Miroslav ; Gregersen, Sandra Beyer; Jovanovic Ljeskovic, Natasa ; Wiking, Lars |
Godina: | 2018 | Publikacija: | Journal of Food Processing and Preservation | ISSN: | 0145-8892 Journal of Food Processing and Preservation Pretraži identifikator |
Tip rezultata: | Naučni članak | Kolacija: | vol. 42 br. 12 str. e13848-e13848 | DOI: | 10.1111/jfpp.13848 | WoS-ID: | 000461762400020 | Scopus-ID: | 2-s2.0-85057111708 | URI: | https://www.cris.uns.ac.rs/record.jsf?recordId=131174&source=eNauka&language=en https://www.cris.uns.ac.rs/record.jsf?recordId=131124&source=eNauka&language=en https://enauka.gov.rs/handle/123456789/529401 |
Izvor metapodataka: | Migracija | M-kategorija: | 22M22 - Međunarodni časopis kategorije M22 |
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