Glycerophospholipid Pattern of Lecithins from Sunflower and Soybean - Their Influence on the Rheology of Chocolate - Research portal of Justus Liebig University Giessen:

Journal article

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

Authors list: Morlock, G; Krüger, S

Publication year: 2015

Pages: 23-24

Journal: chrom+food FORUM

Volume number: 2015

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

Publisher: Dr. M. Dellert-Ritter

Authors/Editors

- Uni.-Prof. Dr. Gertrud Elisabeth Morlock

Citation Styles

Harvard Citation style: 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 Citation style: 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