Glycerophospholipid Pattern of Lecithins from Sunflower and Soybean - Their Influence on the Rheology of Chocolate - Forschungsportal der Justus-Liebig-Universität Gießen:

Journalartikel

Glycerophospholipid Pattern of Lecithins from Sunflower and Soybean - Their Influence on the Rheology of Chocolate

Autorenliste: Morlock, G; Krüger, S

Jahr der Veröffentlichung: 2015

Seiten: 23-24

Zeitschrift: chrom+food FORUM

Bandnummer: 2015

URL: https://www.uni-giessen.de/fbz/fb09/institute/ernaehrungswissenschaft/prof/lmw/Publications/ChromfoodFORUM20152324.pdf

Verlag: Dr. M. Dellert-Ritter

Autoren/Herausgeber

- Uni.-Prof. Dr. Gertrud Elisabeth Morlock

Zitierstile

Harvard-Zitierstil: Morlock, G. and Krüger, S. (2015) Glycerophospholipid Pattern of Lecithins from Sunflower and Soybean - Their Influence on the Rheology of Chocolate, chrom+food FORUM, 2015, pp. 23-24. https://www.uni-giessen.de/fbz/fb09/institute/ernaehrungswissenschaft/prof/lmw/Publications/ChromfoodFORUM20152324.pdf

APA-Zitierstil: Morlock, G., & Krüger, S. (2015). Glycerophospholipid Pattern of Lecithins from Sunflower and Soybean - Their Influence on the Rheology of Chocolate. chrom+food FORUM. 2015, 23-24. https://www.uni-giessen.de/fbz/fb09/institute/ernaehrungswissenschaft/prof/lmw/Publications/ChromfoodFORUM20152324.pdf