dackar@ptfos.hr

Znanstveni radovi / Scientific articles

  1. Zarić D., Rakin M., Bulatović M., Dimitrijević I., Ostojin V., Lončarević I., Stožinić M. (2024): Rheological, Thermal, and Textural Characteristics of White, Milk, Dark, and Ruby Chocolate. Processes, 12, 2810.

https://doi.org/10.3390/pr12122810