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Journal of Food Processing and Preservation 2018 / 11

Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products

Kalic, Marina, Krstonosic, Veljko, Hadnadev, Miroslav, Gregersen, Sandra Beyer, Jovanovic Ljeskovic, Natasa, Wiking, Lars
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Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.13848
Date:
November, 2018
File:
PDF, 796 KB
english, 2018
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