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Works by Van Bockstaele, F.

Results: 3

1

Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality.

Published in:

International Food Research Journal, 2019, v. 26, n. 6, p. 1795

By:

Manaf, Y. N.;
Marikkar, J. M. N.;
Mustafa, S.;
Van Bockstaele, F.;
Nusantoro, B. P.

Publication type:

Article

2

Efficient gene transfer in CLL by mRNA electroporation.

Published in:

Leukemia (08876924), 2008, v. 22, n. 2, p. 323, doi. 10.1038/sj.leu.2405007

By:

Van Bockstaele, F.;
Pede, V.;
Naessens, E.;
Van Coppernolle, S.;
Van Tendeloo, V.;
Verhasselt, B.;
Philippé, J.

Publication type:

Article

3

Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties.

Published in:

Grasas y Aceites, 2017, v. 68, n. 1, p. 1, doi. 10.3989/gya.0813162

By:

Yanty, N. A. M.;
Marikkar, J. M. N.;
Miskandar, M. S.;
Van Bockstaele, F.;
Dewettinck, K.;
Nusantoro, B. P.

Publication type:

Article