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Marianne Hammershøj

The Effect of Cooling Rate and Storage Time on Textural Properties of Fat Blends with Different Triacylglycerol Composition

Research output: Contribution to conferenceConference abstract for conferenceResearch

Original languageEnglish
Publication year2014
Number of pages1
Publication statusPublished - 2014
EventFood Structure and Functionality Forum Symposium : From Molecules to Functionality - Amsterdam, Netherlands
Duration: 30 Mar 20142 Apr 2014


ConferenceFood Structure and Functionality Forum Symposium

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