Combined Crystallization and Drying in a Pilot-Scale Spray Dryer
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373937.2012.678529
Reference42 articles.
1. Implication of glass transition for the drying and stability of dried foods
2. COMPARISON OF GLASS TRANSITION TEMPERATURE AND STICKY POINT TEMPERATURE FOR SKIM MILK POWDER
3. The glassy state in certain sugar-containing food products *
4. Problems Associated With Spray Drying Of Sugar-Rich Foods
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