The effect of symmetric/asymmetric TAG ratio on the crystallization properties and storage stability of fat blends

De Graef, V.; Vereecken, J.; Danthine, Sabine; Smith, K.; Bhaggan, K.; Dewettinck, K.

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The effect of symmetric/asymmetric TAG ratio on the crystallization properties and storage stability of fat blends

De Graef, V.; Vereecken, J.; Danthine, Sabine et al.

2011 • 9th Euro Fed Lipid Congress

Peer reviewed

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https://hdl.handle.net/2268/99248

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Disciplines :

Food science

Author, co-author :

De Graef, V.

Vereecken, J.

Danthine, Sabine ; Université de Liège - ULiège > Chimie et bio-industries > Technologie des industries agro-alimentaires

Smith, K.

Bhaggan, K.

Dewettinck, K.

Language :

English

Title :

The effect of symmetric/asymmetric TAG ratio on the crystallization properties and storage stability of fat blends

Publication date :

September 2011

Event name :

9th Euro Fed Lipid Congress

Event organizer :

EFL

Event place :

Rotterdam, Netherlands

Event date :

18-21 septembre 2011

Audience :

International

Peer reviewed :

Peer reviewed

Available on ORBi :

since 26 September 2011

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