Optimization of co-current spray drying process of sugar-rich foods. Part I—Moisture and glass transition temperature profile during drying

✍ Scribed by Vinh Truong; Bhesh R. Bhandari; Tony Howes

• Book ID: 108170990
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 290 KB
• Volume: 71
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2004.10.017