Fat crystal structure in cream. Relations to rheological properties and crystal structure in butter

Activity: Talk or presentation typesLecture and oral contribution

Stine Rønholt - Lecturer

  • Dairy Technology
16 Apr 201218 Apr 2012

Event (Conference)

TitleFood Colloids
Date16/04/201218/04/2012
CityKøbenhavn
CountryDenmark

ID: 41893931