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Zarić DB, Rakin MB, Bulatović ML, Dimitrijević ID, Ostojin VD, Lončarević IS, Stožinić MV. Rheological, Thermal, and Textural Characteristics of White, Milk, Dark, and Ruby Chocolate. Processes. 2024; 12(12):2810. https://doi.org/10.3390/pr12122810

Zarić, Danica B., Marica B. Rakin, Maja Lj. Bulatović, Ivan D. Dimitrijević, Vanja D. Ostojin, Ivana S. Lončarević, and Milica V. Stožinić. 2024. "Rheological, Thermal, and Textural Characteristics of White, Milk, Dark, and Ruby Chocolate" Processes 12, no. 12: 2810. https://doi.org/10.3390/pr12122810

Zarić, D. B., Rakin, M. B., Bulatović, M. L., Dimitrijević, I. D., Ostojin, V. D., Lončarević, I. S., & Stožinić, M. V. (2024). Rheological, Thermal, and Textural Characteristics of White, Milk, Dark, and Ruby Chocolate. Processes, 12(12), 2810. https://doi.org/10.3390/pr12122810