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UID:news170@chemie.unibas.ch
DTSTAMP;TZID=Europe/Zurich:20191210T114356
DTSTART;TZID=Europe/Zurich:20200116T173000
SUMMARY:Chocolate and fat blends: structures\, phases\, and mouthfeel
DESCRIPTION:Prof. Dr. Thomas Vilgis (Max Planck Institute\, Mainz\, D)\\r\\
 nAttendance is free\, registration by email to isa.worni@unibas.ch
X-ALT-DESC:Prof. Dr. Thomas Vilgis (Max Planck Institute\, Mainz\, D)\nAtte
 ndance is free\, registration by email to isa.worni@unibas.ch
DTEND;TZID=Europe/Zurich:20200116T190000
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