The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying

✍ Scribed by B. Adhikari; T. Howes; B.J. Wood; B.R. Bhandari

• Book ID: 108171525
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 427 KB
• Volume: 94
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2009.01.022