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

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

DOI

    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
ISSN0145-8892
DOI
StatusAccepteret/In press - 1 jan. 2018

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