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Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill / Uticaj sojinog mleka na nutritivna, antioksidativna, reološka i teksturalna svojstva čokolade proizvedene u kugličnom mlinu
(Association of Chemical Engineers of Serbia, 2011)
Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of ...
Assessment of Safety Valve Springs Failure
(Materials Research Society of Serbia, Srbija, 2011)
The aim was to investigate the cause of failure of as-received ultra-high strength steel springs,
which were deposite-coated. The qualitative analysis of surrounding environment was performed.
Springs were visually and ...