Author:
Benković Maja,Srečec Siniša,Špoljarić Igor,Mršić Gordan,Bauman Ingrid
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference24 articles.
1. Abdullah, E. C., Salam, A. M., & Aziz, A. R. (2010). Cohesiveness and flowability properties of silica gel powder. Physiscs International, 1(1), 16–21.
2. Abu-hardan, M., & Hill, S. E. (2010). Handling properties of cereal materials in the presence of moisture and oil. Powder Technology, 198, 16–24.
3. Aguilera, J. M., Valle, J. M., & Karel, M. (1995). Review: Caking phenomena in food powders. Trends in Food Science and Technology, 6, 149–154.
4. Barbosa-Canovas, G., Ortega-Rivas, E., Juliano, P., & Yan, H. (2005). Food powders. New York: Kluwer Academic/Plenum Publishers.
5. Bauman, I., Ćurić, D., & Boban, M. (2008). Mixing of solids in different mixing devices. Sadhana, 33(6), 721–731.
Cited by
33 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献