Influence of a commercial monoglyceride on the crystallization of palm oil as compared to the influence of its pure constituents

Unpublished conference/Abstract (Scientific congresses and symposiums)

Verstringe, Stefanie; Danthine, Sabine; Dewettinck, Koen

2014 • food Structure & Functionality Forum Symposium

Peer reviewed

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https://hdl.handle.net/2268/165861

abstract verstringe danthine dewettinck.docx

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Disciplines :

Food science

Author, co-author :

Verstringe, Stefanie

Danthine, Sabine ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.

Dewettinck, Koen

Language :

English

Title :

Influence of a commercial monoglyceride on the crystallization of palm oil as compared to the influence of its pure constituents

Publication date :

2014

Event name :

food Structure & Functionality Forum Symposium

Event organizer :

FSFF

Event place :

Amsterdam, Netherlands

Event date :

du 30/3/14 au 2/4/14

Audience :

International

Peer reviewed :

Peer reviewed

Available on ORBi :

since 21 April 2014

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