Претраживање
Приказ резултата 1-2 од 2
Differences in the mode of thermomechanical processing between white gold alloys to produce semi-finished products
(Bulgarian Acad Science, Sofia, 2015)
The results of the investigation of the reduction degree on the hardness of a gold sample with chemical composition Au58,5Ag15Cu9,5Ni9Zn5Pd3 for old white gold alloy and Au58,5Ag18Cu10,5Ga8Zn5 (wt %) for new white gold ...
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 ...