“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”
Document Type
Presentation
Journal/Book Title/Conference
103rd AOCS Annual Meeting and Expo
Publication Date
4-29-2013
Recommended Citation
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).
COinS
