Prof. Thomas Vilgis, Max Planck Institute, Mainz (D)
«Chocolate and fat blends: structures, phases, and mouthfeel»
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Start Date
16.01.2020 - 17:30
Event End
16.01.2020 - 19:00
Location
Universität Basel, Organische Chemie
«Chocolate and fat blends: structures, phases, and mouthfeel»
>
Download poster