Rheological, Thermal, and Textural Characteristics of White, Milk, Dark, and Ruby Chocolate

被引：0
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作者：
Zarić, Danica B. [1 ]
Rakin, Marica B. [2 ]
Bulatović, Maja Lj. [2 ]
Dimitrijević, Ivan D. [2 ]
Ostojin, Vanja D. [2 ]
Lončarević, Ivana S. [3 ]
Stožinić, Milica V. [3 ]
机构：
[1] Innovation Centre of the Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade,11120, Serbia
[2] Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade,11120, Serbia
[3] Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad,21000, Serbia
来源：
Processes | 2024年 / 12卷 / 12期
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D O I：
10.3390/pr12122810
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