par Becu, Mélanie 
;Nsamzinshuti, Alexis ;Iwasko, Maxime;Debaste, Frédéric
Référence 7th international congress of food technologists, biotechnologists and nutritionists(20-23 septembre 2011: Opatija, Croatie), Proceedings of the 7th international congress of food technologists, biotechnologists and nutritionists, Croatian Society of Food Technologists, Biotechnologists and Nutritionists, Ed. 1, page (96-201)
Publication Publié, 2011
;Nsamzinshuti, Alexis ;Iwasko, Maxime;Debaste, Frédéric Référence 7th international congress of food technologists, biotechnologists and nutritionists(20-23 septembre 2011: Opatija, Croatie), Proceedings of the 7th international congress of food technologists, biotechnologists and nutritionists, Croatian Society of Food Technologists, Biotechnologists and Nutritionists, Ed. 1, page (96-201)
Publication Publié, 2011
Publication dans des actes
| Titre: |
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| Auteur: | Becu, Mélanie; Nsamzinshuti, Alexis; Iwasko, Maxime; Debaste, Frédéric |
| Informations sur la publication: | 7th international congress of food technologists, biotechnologists and nutritionists(20-23 septembre 2011: Opatija, Croatie), Proceedings of the 7th international congress of food technologists, biotechnologists and nutritionists, Croatian Society of Food Technologists, Biotechnologists and Nutritionists, Ed. 1, page (96-201) |
| Statut de publication: | Publié, 2011 |
| Sujet CREF: | Génie chimique |
| Technologie alimentaire | |
| Mots-clés: | DSC |
| Cocoa butter polymorphism | |
| Crystallization | |
| Heat transfer | |
| Note edition: | 1 |
| Langue: | Anglais |
| Identificateurs: | urn:isbn:978-953-99725-4-5 |
