Reference : The effect of symmetric/asymmetric TAG ratio on the crystallization properties and stora...

	Document type :	Scientific congresses and symposiums : Unpublished conference
	Discipline(s) :	Life sciences : Food science
	To cite this reference:	http://hdl.handle.net/2268/99248

Title :	The effect of symmetric/asymmetric TAG ratio on the crystallization properties and storage stability of fat blends
Language :	English
Author, co-author :	De Graef, V. [ > > ]
	Vereecken, J. [ > > ]
	Danthine, Sabine [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
	Smith, K. [ > > ]
	Bhaggan, K. [ > > ]
	Dewettinck, K. [ > > ]
Publication date :	Sep-2011
On invitation :	No
Audience :	International
Event name :	9th Euro Fed Lipid Congress
Event date :	18-21 septembre 2011
Event organizer :	EFL
Event place (city) :	Rotterdam
Event country :	The Netherlands
Target :	Researchers ; Professionals
Permalink :	http://hdl.handle.net/2268/99248

	File(s) associated to this reference
	Fulltext file(s): File Commentary Version Size Access Restricted access AOCS_VDG_Loders.pdf Author postprint 2.82 MB Request copy

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