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Periodical

Textural and sensory properties of spreads with sucrose and maltitol / Teksturalna i senzorna svojstva krem proizvoda sa saharozom i maltitolom

  • Authors : Petković, M.M., Čokolend AD, Paraćin; Pajin, B.S., Tehnološki fakultet, Novi Sad; Tomić, J.M., Institut za prehrambene tehnologije, Novi Sad

Subjects: Food composition; COCOA PRODUCTS; CONFECTIONERY

  • Source: Hemijska industrija (Serbia) / Chemical Industry, 2012, v. 66(3) p. 385–394.

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