Advanced search

Dynamic mathematical model of the crystallization kinetics of fats.

(2002) FOOD RESEARCH INTERNATIONAL. 35(10). p.945-956
Author
Organization

Citation

Please use this url to cite or link to this publication:

Chicago
Foubert, Imogen, Peter Vanrolleghem, Bert Vanhoutte, and Koen Dewettinck. 2002. “Dynamic Mathematical Model of the Crystallization Kinetics of Fats.” Food Research International 35 (10): 945–956.
APA
Foubert, I., Vanrolleghem, P., Vanhoutte, B., & Dewettinck, K. (2002). Dynamic mathematical model of the crystallization kinetics of fats. FOOD RESEARCH INTERNATIONAL, 35(10), 945–956.
Vancouver
1.
Foubert I, Vanrolleghem P, Vanhoutte B, Dewettinck K. Dynamic mathematical model of the crystallization kinetics of fats. FOOD RESEARCH INTERNATIONAL. 2002;35(10):945–56.
MLA
Foubert, Imogen, Peter Vanrolleghem, Bert Vanhoutte, et al. “Dynamic Mathematical Model of the Crystallization Kinetics of Fats.” FOOD RESEARCH INTERNATIONAL 35.10 (2002): 945–956. Print.
@article{157678,
  author       = {Foubert, Imogen and Vanrolleghem, Peter and Vanhoutte, Bert and Dewettinck, Koen},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  language     = {eng},
  number       = {10},
  pages        = {945--956},
  title        = {Dynamic mathematical model of the crystallization kinetics of fats.},
  volume       = {35},
  year         = {2002},
}

Web of Science
Times cited: