Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleImpact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products.AuthorsKalic, Marina; Krstonosic, Veljko; Hadnadev, Miroslav; Gregersen, Sandra Beyer; Jovanovic Ljeskovic, Natasa; Wiking, LarsPublicationJournal of Food Processing & Preservation, 2018, Vol 42, Issue 12, pN.PAGISSN0145-8892Publication typeArticleDOI10.1111/jfpp.13848