Преглед Radovi istraživača (Inovacioni centar) / Researchers’ publications (Innovation Centre) тема: "rheology"
Приказ резултата 1-5 од 5
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The influence of lecithin from different sources on crystallization and physical properties of nontrans fat
(Wiley-Blackwell, Hoboken, 2013) -
Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product
(Wiley-Blackwell, Hoboken, 2016)