"“Application of physicochemical principles to confectionary (crystallization and polymorphism)” presented during the short course “Fats and Oils for Confectionary and Chocolates: Chemistry, Primary Sources, Crystallization, Alternatives, and Stability”" by Silvana Martini

Presentation

“Application of physicochemical principles to confectionary (crystallization and polymorphism)” presented during the short course “Fats and Oils for Confectionary and Chocolates: Chemistry, Primary Sources, Crystallization, Alternatives, and Stability”

103rd AOCS Annual Meeting and Expo

Silvana Martini, Utah State University

Document Type

Presentation

Publication Date

4-29-2013

Disciplines

Life Sciences and
Nutrition

Citation Information

Martini, S. 2012. “Application of physicochemical principles to confectionary (crystallization and polymorphism)” presented during the short course “Fats and Oils for Confectionary and Chocolates: Chemistry, Primary Sources, Crystallization, Alternatives, and Stability” during the 103rd AOCS Annual Meeting and Expo. Long Beach, CA (invited speaker).