Advanced search

Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil

Author
Organization
Keywords
Food Science

Citation

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

Chicago
Tavernier, Iris, Kim Moens, Bart Heyman, Sabine Danthine, and Koen Dewettinck. 2018. “Relating Crystallization Behavior of Monoacylglycerols-diacylglycerol Mixtures to the Strength of Their Crystalline Network in Oil.” Food Research International.
APA
Tavernier, Iris, Moens, K., Heyman, B., Danthine, S., & Dewettinck, K. (2018). Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil. Food Research International.
Vancouver
1.
Tavernier I, Moens K, Heyman B, Danthine S, Dewettinck K. Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil. Food Research International. Elsevier BV; 2018;
MLA
Tavernier, Iris, Kim Moens, Bart Heyman, et al. “Relating Crystallization Behavior of Monoacylglycerols-diacylglycerol Mixtures to the Strength of Their Crystalline Network in Oil.” Food Research International (2018): n. pag. Print.
@article{8579335,
  author       = {Tavernier, Iris and Moens, Kim and Heyman, Bart and Danthine, Sabine and Dewettinck, Koen},
  issn         = {0963-9969},
  journal      = {Food Research International},
  keyword      = {Food Science},
  publisher    = {Elsevier BV},
  title        = {Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil},
  url          = {http://dx.doi.org/10.1016/j.foodres.2018.10.092},
  year         = {2018},
}

Altmetric
View in Altmetric