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Crystal stabilization of edible oil foams

Robbe Heymans UGent, Iris Tavernier UGent, Koen Dewettinck UGent and Paul Van Der Meeren UGent (2017) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 69. p.13-24
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (review)
publication status
published
subject
journal title
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Trends Food Sci. Technol.
volume
69
pages
13 - 24
ISSN
0924-2244
DOI
10.1016/j.tifs.2017.08.015
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8529675
handle
http://hdl.handle.net/1854/LU-8529675
date created
2017-08-27 08:19:30
date last changed
2017-09-25 08:32:20
@article{8529675,
  author       = {Heymans, Robbe and Tavernier, Iris and Dewettinck, Koen and Van Der Meeren, Paul},
  issn         = {0924-2244},
  journal      = {TRENDS IN FOOD SCIENCE \& TECHNOLOGY},
  language     = {eng},
  pages        = {13--24},
  title        = {Crystal stabilization of edible oil foams},
  url          = {http://dx.doi.org/10.1016/j.tifs.2017.08.015},
  volume       = {69},
  year         = {2017},
}

Chicago
Heymans, Robbe, Iris Tavernier, Koen Dewettinck, and Paul Van Der Meeren. 2017. “Crystal Stabilization of Edible Oil Foams.” Trends in Food Science & Technology 69: 13–24.
APA
Heymans, R., Tavernier, I., Dewettinck, K., & Van Der Meeren, P. (2017). Crystal stabilization of edible oil foams. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 69, 13–24.
Vancouver
1.
Heymans R, Tavernier I, Dewettinck K, Van Der Meeren P. Crystal stabilization of edible oil foams. TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2017;69:13–24.
MLA
Heymans, Robbe, Iris Tavernier, Koen Dewettinck, et al. “Crystal Stabilization of Edible Oil Foams.” TRENDS IN FOOD SCIENCE & TECHNOLOGY 69 (2017): 13–24. Print.