Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.14279/27570| Title: | Food structuring through crystallisation: A modelling approach | Authors: | Lopez-Quiroga, Estefania Andreu-Cabedo, Patricia Fryer, Peter J. Ahrne, Lilia Xanthakis, Epameinondas |
Major Field of Science: | Engineering and Technology | Field Category: | Other Engineering and Technologies | Issue Date: | 7-Nov-2018 | Source: | 32nd EFFoST International Conference, 2018, 6-8 November, Nantes, France | Conference: | EFFoST International Conference | URI: | https://hdl.handle.net/20.500.14279/27570 | Rights: | Attribution-NonCommercial-NoDerivatives 4.0 International | Type: | Conference Papers | Affiliation : | University of Birmingham University of Copenhaguen University of Nottingham Research Institutes of Sweden |
Publication Type: | Peer Reviewed |
| Appears in Collections: | Δημοσιεύσεις σε συνέδρια /Conference papers or poster or presentation |
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