@ARTICLE{
author={Kalic Marina D,Krstonosic Veljko S,Hadnadjev Miroslav S,Beyer Gregersen Sandra,Jovanovic-Ljeskovic Natasa M,Wiking Lars},
year={2018},
title={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},
journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION},
volume={42},
number={12},
pages={-},
document_type={Article},
}