Ghent University Academic Bibliography

Advanced

Influence of chemical composition on isothermal cocoa butter crystallization

Imogen Foubert, Peter Vanrolleghem, Olivier Thas UGent and Koen Dewettinck UGent (2004) Proceedings Lipid Structural Properties Symposium. 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
pages
17-20 pages
UGent publication?
yes
classification
C1
id
331557
handle
http://hdl.handle.net/1854/LU-331557
date created
2006-04-14 16:03:00
date last changed
2008-02-22 22:58:23
@inproceedings{331557,
  author       = {Foubert, Imogen and Vanrolleghem, Peter and Thas, Olivier and Dewettinck, Koen},
  booktitle    = {Proceedings Lipid Structural Properties Symposium},
  pages        = {17--20},
  title        = {Influence of chemical composition on isothermal cocoa butter crystallization},
  year         = {2004},
}

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