검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream Loncarevic I, Pajin B, Petrovic J, Zaric D, Sakac M, Torbica A, Lloyd DM, Omorjan R Journal of Food Engineering, 171, 67, 2016 |
| 2 |
Crystallization and rheological properties of soya milk chocolate produced in a ball mill Pajin B, Dokic L, Zaric D, Soronja-Simovic D, Loncarevic I, Nikolic I Journal of Food Engineering, 114(1), 70, 2013 |