Powder Technology-Reference-Cited by-同舟云学术

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Powder Technology

Published:2020-05-06 Issue: Volume: Page:
ISSN:
Container-title:Food Processing
language:
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Author:

Caetano da Silva Lannes Suzana,Elena Del Dolores Bernal Gómez Maria

Publisher

IntechOpen

Link

http://www.intechopen.com/download/pdf/70909

Reference44 articles.

1. Zanzoni A, Montecchi-Palazzi L, Quondam MX. Mint: A molecular interaction database. FEBS Letters. 2002;513:135-140. DOI: 10.1016/s0014-5793(01)03293-8

2. Pernenkil L, Cooney CL. A review on the continuous blending of powders. Chemical Engineering Science. 2006;61(2):720-742

3. Onwulata C. Encapsulated and Powdered Foods. 1st ed. Boca Raton: CRC Press; 2005. p. 528

4. Fellows PJ. Tecnologia do processamento de alimentos: Princípios e prática. 2.ed. Artmed: Porto Alegre; 2006. p. 602

5. Singh RP, Heldman DR. Introduction to Food Engineering. 4th ed. Amsterdam: Academic Press; 2009. p. 841. (Food science and technology international series)

Cited by 2 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

1. Influencia de aditivos en humectabilidad del bionematicida HeberNem-S obtenido mediante secado por atomización;Revista Colombiana de Investigaciones Agroindustriales;2023-10-05

2. Influence of powder characteristics on properties of parts manufactured by metal additive manufacturing;Lasers in Manufacturing and Materials Processing;2022-06-23

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