Reference : The effect of symmetric/asymmetric TAG ratio on the crystallization properties and st...
Scientific congresses and symposiums : Unpublished conference
Life sciences : Food science
http://hdl.handle.net/2268/99248
The effect of symmetric/asymmetric TAG ratio on the crystallization properties and storage stability of fat blends
English
De Graef, V. [ > > ]
Vereecken, J. [ > > ]
Danthine, Sabine mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
Smith, K. [ > > ]
Bhaggan, K. [ > > ]
Dewettinck, K. [ > > ]
Sep-2011
Yes
No
International
9th Euro Fed Lipid Congress
18-21 septembre 2011
EFL
Rotterdam
The Netherlands
Researchers ; Professionals
http://hdl.handle.net/2268/99248

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