Structuring effects of different lecithins on palm oil-based blends

Reference : Structuring effects of different lecithins on palm oil-based blends


	Document type :	Scientific congresses and symposiums : Unpublished conference/Abstract
	Discipline(s) :	Life sciences : Food science
	To cite this reference:	http://hdl.handle.net/2268/71195

Title :	Structuring effects of different lecithins on palm oil-based blends
Language :	English
Author, co-author :	Danthine, Sabine [Université de Liège - ULiège > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
	Delacharlerie, Sophie [Université de Liège - ULiège > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
	Flöter, Eckhard [Unilever > > > >]
Publication date :	18-May-2010
Peer reviewed :	Yes
On invitation :	No
Audience :	International
Event name :	101st AOCS Annual Meeting
Event date :	du 16 mai 2010 au 19 mai 2010
Event organizer :	AOCS
Event place (city) :	Phoenix
Event country :	USA
Research centres :	ULg-Gembloux Agro Bio Tech - Unité de TIAA
Funders :	Union Européenne = European Union - UE = EU
Name of the research project :	Optim'oils
Target :	Researchers ; Professionals
Permalink :	http://hdl.handle.net/2268/71195

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