TY - BOOK TI - Rheological properties of white chocolate with resistant starch T3 - International Conference on Science, Technology, Engineering and Economy AU - Lončarević Ivana CY - Faculty of Engineering, University of Szeged PB - Szeged PY - 2022 LA - English SN - 978-963-306-853-3 UR - http://acta.bibl.u-szeged.hu/75275/1/2022_icostee_105.pdf ER -