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Differential scanning calorimetry as a means of predicting chocolate fat-blooming. Crystallization and Solidification Properties of lipids.

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Chicago
Foubert, Imogen, I VAN CAUTEREN, Koen Dewettinck, and André Huyghebaert. 2001. “Differential Scanning Calorimetry as a Means of Predicting Chocolate Fat-blooming. Crystallization and Solidification Properties of Lipids.” In The AOCS Conference on Crystallization and Solidification Properties of Lipids, 2001, Champaign, 79–86.
APA
Foubert, I., VAN CAUTEREN, I., Dewettinck, K., & Huyghebaert, A. (2001). Differential scanning calorimetry as a means of predicting chocolate fat-blooming. Crystallization and Solidification Properties of lipids. The AOCS Conference on crystallization and solidification properties of lipids, 2001, Champaign (pp. 79–86).
Vancouver
1.
Foubert I, VAN CAUTEREN I, Dewettinck K, Huyghebaert A. Differential scanning calorimetry as a means of predicting chocolate fat-blooming. Crystallization and Solidification Properties of lipids. The AOCS Conference on crystallization and solidification properties of lipids, 2001, Champaign. 2001. p. 79–86.
MLA
Foubert, Imogen, I VAN CAUTEREN, Koen Dewettinck, et al. “Differential Scanning Calorimetry as a Means of Predicting Chocolate Fat-blooming. Crystallization and Solidification Properties of Lipids.” The AOCS Conference on Crystallization and Solidification Properties of Lipids, 2001, Champaign. 2001. 79–86. Print.
@inproceedings{147601,
  author       = {Foubert, Imogen and VAN CAUTEREN, I and Dewettinck, Koen and Huyghebaert, Andr{\'e}},
  booktitle    = {The AOCS Conference on crystallization and solidification properties of lipids, 2001, Champaign},
  language     = {eng},
  pages        = {79--86},
  title        = {Differential scanning calorimetry as a means of predicting chocolate fat-blooming. Crystallization and Solidification Properties of lipids.},
  year         = {2001},
}