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Influence of chemical composition on the isothermal cocoa butter crystallization

Imogen Foubert, Peter Vanrolleghem, Olivier Thas UGent and Koen Dewettinck UGent (2004) Proceedings Lipid Structural Properties Symposium 2004. p.17-20
Please use this url to cite or link to this publication:
author
organization
year
type
conference
publication status
published
subject
in
Proceedings Lipid Structural Properties Symposium 2004
pages
17-20 pages
UGent publication?
yes
classification
C1
id
307481
handle
http://hdl.handle.net/1854/LU-307481
date created
2005-05-23 11:41:00
date last changed
2008-02-22 22:56:50
@inproceedings{307481,
  author       = {Foubert, Imogen and Vanrolleghem, Peter and Thas, Olivier and Dewettinck, Koen},
  booktitle    = {Proceedings Lipid Structural Properties Symposium 2004},
  pages        = {17--20},
  title        = {Influence of chemical composition on the isothermal cocoa butter crystallization},
  year         = {2004},
}

Chicago
Foubert, Imogen, Peter Vanrolleghem, Olivier Thas, and Koen Dewettinck. 2004. “Influence of Chemical Composition on the Isothermal Cocoa Butter Crystallization.” In Proceedings Lipid Structural Properties Symposium 2004, 17–20.
APA
Foubert, I., Vanrolleghem, P., Thas, O., & Dewettinck, K. (2004). Influence of chemical composition on the isothermal cocoa butter crystallization. Proceedings Lipid Structural Properties Symposium 2004 (pp. 17–20).
Vancouver
1.
Foubert I, Vanrolleghem P, Thas O, Dewettinck K. Influence of chemical composition on the isothermal cocoa butter crystallization. Proceedings Lipid Structural Properties Symposium 2004. 2004. p. 17–20.
MLA
Foubert, Imogen, Peter Vanrolleghem, Olivier Thas, et al. “Influence of Chemical Composition on the Isothermal Cocoa Butter Crystallization.” Proceedings Lipid Structural Properties Symposium 2004. 2004. 17–20. Print.