Enzymatic and other modification techniques to produce cocoa butter alternatives
- Author
- Stefanie Verstringe (UGent) , Nathalie De Clercq (UGent) , Mai Nguyen Tuyet (UGent) , Sheida Kadivar (UGent) and Koen Dewettinck (UGent)
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-3103153
- MLA
- Verstringe, Stefanie, et al. “Enzymatic and Other Modification Techniques to Produce Cocoa Butter Alternatives.” Cocoa Butter and Related Compounds, edited by Nissim Garti and Neil R Widlak, American Oil Chemists’ Society, 2012, pp. 443–74, doi:10.1016/B978-0-9830791-2-5.50021-9.
- APA
- Verstringe, S., De Clercq, N., Nguyen Tuyet, M., Kadivar, S., & Dewettinck, K. (2012). Enzymatic and other modification techniques to produce cocoa butter alternatives. In N. Garti & N. R. Widlak (Eds.), Cocoa butter and related compounds (pp. 443–474). https://doi.org/10.1016/B978-0-9830791-2-5.50021-9
- Chicago author-date
- Verstringe, Stefanie, Nathalie De Clercq, Mai Nguyen Tuyet, Sheida Kadivar, and Koen Dewettinck. 2012. “Enzymatic and Other Modification Techniques to Produce Cocoa Butter Alternatives.” In Cocoa Butter and Related Compounds, edited by Nissim Garti and Neil R Widlak, 443–74. Urbana, IL, USA: American Oil Chemists’ Society. https://doi.org/10.1016/B978-0-9830791-2-5.50021-9.
- Chicago author-date (all authors)
- Verstringe, Stefanie, Nathalie De Clercq, Mai Nguyen Tuyet, Sheida Kadivar, and Koen Dewettinck. 2012. “Enzymatic and Other Modification Techniques to Produce Cocoa Butter Alternatives.” In Cocoa Butter and Related Compounds, ed by. Nissim Garti and Neil R Widlak, 443–474. Urbana, IL, USA: American Oil Chemists’ Society. doi:10.1016/B978-0-9830791-2-5.50021-9.
- Vancouver
- 1.Verstringe S, De Clercq N, Nguyen Tuyet M, Kadivar S, Dewettinck K. Enzymatic and other modification techniques to produce cocoa butter alternatives. In: Garti N, Widlak NR, editors. Cocoa butter and related compounds. Urbana, IL, USA: American Oil Chemists’ Society; 2012. p. 443–74.
- IEEE
- [1]S. Verstringe, N. De Clercq, M. Nguyen Tuyet, S. Kadivar, and K. Dewettinck, “Enzymatic and other modification techniques to produce cocoa butter alternatives,” in Cocoa butter and related compounds, N. Garti and N. R. Widlak, Eds. Urbana, IL, USA: American Oil Chemists’ Society, 2012, pp. 443–474.
@incollection{3103153,
author = {{Verstringe, Stefanie and De Clercq, Nathalie and Nguyen Tuyet, Mai and Kadivar, Sheida and Dewettinck, Koen}},
booktitle = {{Cocoa butter and related compounds}},
editor = {{Garti, Nissim and Widlak, Neil R}},
isbn = {{9780983079125}},
language = {{eng}},
pages = {{443--474}},
publisher = {{American Oil Chemists' Society}},
title = {{Enzymatic and other modification techniques to produce cocoa butter alternatives}},
url = {{http://dx.doi.org/10.1016/B978-0-9830791-2-5.50021-9}},
year = {{2012}},
}
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