Use of High Intensity Ultrasound to Control  Shea Butter Crystallization

Danthine, Sabine; Lohest, Adelin; Blecker, Christophe; Martini, Silvana; Gibon, Véronique

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Unpublished conference/Abstract (Scientific congresses and symposiums)

Use of High Intensity Ultrasound to Control Shea Butter Crystallization

Danthine, Sabine; Lohest, Adelin; Blecker, Christophe et al.

2019 • 17th Euro Fed Lipid Congress

Peer reviewed

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https://hdl.handle.net/2268/261809

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Disciplines :

Food science

Author, co-author :

Danthine, Sabine ; Université de Liège - ULiège > Département GxABT > SMARTECH

Lohest, Adelin

Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > SMARTECH

Martini, Silvana

Gibon, Véronique

Language :

English

Title :

Use of High Intensity Ultrasound to Control Shea Butter Crystallization

Publication date :

October 2019

Event name :

17th Euro Fed Lipid Congress

Event organizer :

EFL

Event place :

Seville, Spain

Event date :

20-23 octobre 2019

Audience :

International

Peer reviewed :

Peer reviewed

Available on ORBi :

since 06 July 2021

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