Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/27570
DC FieldValueLanguage
dc.contributor.authorLopez-Quiroga, Estefania-
dc.contributor.authorAndreu-Cabedo, Patricia-
dc.contributor.authorFryer, Peter J.-
dc.contributor.authorAhrne, Lilia-
dc.contributor.authorXanthakis, Epameinondas-
dc.date.accessioned2023-02-08T10:14:38Z-
dc.date.available2023-02-08T10:14:38Z-
dc.date.issued2018-11-07-
dc.identifier.citation32nd EFFoST International Conference, 2018, 6-8 November, Nantes, Franceen_US
dc.identifier.urihttps://hdl.handle.net/20.500.14279/27570-
dc.formatpdfen_US
dc.language.isoenen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleFood structuring through crystallisation: A modelling approachen_US
dc.typeConference Papersen_US
dc.collaborationUniversity of Birminghamen_US
dc.collaborationUniversity of Copenhaguenen_US
dc.collaborationUniversity of Nottinghamen_US
dc.collaborationResearch Institutes of Swedenen_US
dc.subject.categoryOther Engineering and Technologiesen_US
dc.countryUnited Kingdomen_US
dc.countrySwedenen_US
dc.subject.fieldEngineering and Technologyen_US
dc.publicationPeer Revieweden_US
dc.relation.conferenceEFFoST International Conferenceen_US
cut.common.academicyear2018-2019en_US
item.openairecristypehttp://purl.org/coar/resource_type/c_c94f-
item.openairetypeconferenceObject-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.languageiso639-1en-
item.fulltextNo Fulltext-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-1570-3254-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
Appears in Collections:Δημοσιεύσεις σε συνέδρια /Conference papers or poster or presentation
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