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

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  • Marina Kalic, University Business Academy Novi Sad
  • ,
  • Veljko Krstonosic, University of Novi Sad
  • ,
  • Miroslav Hadnadev, University Business Academy Novi Sad, University of Novi Sad
  • ,
  • Sandra Beyer Gregersen
  • Natasa Jovanovic Ljeskovic, University Business Academy Novi Sad
  • ,
  • Lars Wiking
OriginalsprogEngelsk
Artikelnummere13848
TidsskriftJournal of Food Processing and Preservation
Vol/bind42
Nummer12
Sider (fra-til)1-9
Antal sider9
ISSN0145-8892
DOI
StatusUdgivet - 25 nov. 2018

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