Autori: Wiking Lars
| Naslov | 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 (Article) |
| Autori | Kalic Marina D Krstonosic Veljko S Hadnadjev Miroslav S Beyer Gregersen Sandra Jovanovic-Ljeskovic Natasa M Wiking Lars |
| Info | JOURNAL OF FOOD PROCESSING AND PRESERVATION, (2018), vol. 42 br. 12, str. - |
| Projekat | Aarhus University through the international exchange program JoinEU-SEE |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
