Results

eNauka >  Results >  Influence of high-melting milk fat fraction on quality and fat bloom stability of chocolate
Title: Influence of high-melting milk fat fraction on quality and fat bloom stability of chocolate
Authors: Pajin, Biljana  ; Jovanović, Olga 
Issue Date: 2005
Publication: European Food Research and Technology
ISSN: 1438-2377 European Food Research and Technology Search Idenfier
Publisher: Springer Link
Type: Article
Collation: vol. 220 br. 3-4 str. 389-394
DOI: 10.1007/s00217-004-1077-0
WoS-ID: 000227964200027
Scopus-ID: 2-s2.0-17144417737
URI: https://open.uns.ac.rs/handle/123456789/15130
https://enauka.gov.rs/handle/123456789/829180
Metadata source: (Preuzeto iz Nasi u WoS)
M-category: 
21M21

20
SCOPUSTM
16
OpenCitations
16
WEB OF SCIENCETM
Altmetric
Dimensions
Unpaywall

Items in eNauka are protected by copyright, with all rights reserved, unless otherwise indicated.