Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 399495
Title Lekkere bakkerijproducten, verantwoord vet
Author(s) Fortuin, F.T.J.M.
Source Wageningen : Food Valley (Food Valley innovation insights dl. 1) - ISBN 9789081609319 - 40
Department(s) Business Management & Organisation
Publication type Book or proceedings aimed at a professional audience (editor)
Publication year 2010
Keyword(s) verzadigde vetzuren - verzadigde vetten - samenstelling - voedselkwaliteit - bakkerijproducten - voeding en gezondheid - vetgehalte - saturated fatty acids - saturated fats - composition - food quality - bakery products - nutrition and health - fat content
Categories Human Nutrition and Health / Bakery Products
Abstract Tijdens het symposium 'Lekkere bakkerijproducten, verantwoord vet' dat de stichting Food Valley, de Vereniging voor de Bakkerij- en Zoetwarenindustrie (VBZ) en de Nederlandse Vereniging voor de Bakkerij (NVB) in maart 2010 organiseerden, bleek dat er veel aanknopingspunten zijn voor verbetering van de vetzuursamenstelling. In deze uitgave vertelt een aantal specialisten welke mogelijkheden er zoal zijn.
Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.