Sticky Region in Drying—Definition and Identification
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1081/DRT-120024678
Reference26 articles.
1. STICKINESS IN FOODS: A REVIEW OF MECHANISMS AND TEST METHODS
2. A SEMI-EMPIRICAL APPROACH TO OPTIMISE THE QUANTITY OF DRYING AIDS REQUIRED TO SPRAY DRY SUGAR-RICH FOODS
3. A study of some of the factors affecting the spray drying of concentrated orange juice, on a laboratory scale
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