مؤتمر
Enhancing the Unsaturated Fat Content and Techno-Functional Properties of Whipped Creams by Designing New Structured Fats – Blends of Rice Bran Wax Oleogel and Butter as Fat Model Systems
| العنوان: | Enhancing the Unsaturated Fat Content and Techno-Functional Properties of Whipped Creams by Designing New Structured Fats – Blends of Rice Bran Wax Oleogel and Butter as Fat Model Systems |
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| المؤلفون: | Mureșan, V., Danthine, Sabine, Petrut, R.F., Racolța, E., Muste, S., Mureșan, A.E., Socaciu, C., Blecker, Christophe |
| المصدر: | 16th Euro Fed Lipid Congress - Fats, Oils and Lipids: Science, Technology and Nutrition in a Changing Word, Belfast, United Kingdom [GB], 16-19 September 2018 |
| سنة النشر: | 2018 |
| مصطلحات موضوعية: | Life sciences, Food science, Sciences du vivant, Sciences des denrées alimentaires |
| نوع الوثيقة: | conference poster not in proceedings http://purl.org/coar/resource_type/c_18co conferencePoster peer reviewed |
| اللغة: | English |
| URL الوصول: | https://orbi.uliege.be/handle/2268/234106 |
| حقوق: | open access http://purl.org/coar/access_right/c_abf2 info:eu-repo/semantics/openAccess |
| رقم الأكسشن: | edsorb.234106 |
| قاعدة البيانات: | ORBi |
| الوصف غير متاح. |