Morphological and mechanical properties of dried skimmed milk and wheat flour mixtures during storage-Reference-Cited by-同舟云学术

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Morphological and mechanical properties of dried skimmed milk and wheat flour mixtures during storage

Published:2006-04 Issue:3 Volume:163 Page:145-151
ISSN:0032-5910
Container-title:Powder Technology
language:en
Short-container-title:Powder Technology

Author:

Al Mahdi R.,Nasirpour A.,Banon S.,Scher J.,Desobry S.

Publisher

Elsevier BV

Subject

General Chemical Engineering

Reference22 articles.

1. The flow properties of powders;Neumann,1967

2. The mechanism of caking of onion powder;Peleg;J. Food Process. Preserv.,1977

3. Die stress and internal friction during quasistatic and dynamic powder compaction;Yousuff;Powder Technol.,1993

4. Adhesion and agglomeration of solids during storage and handling. A survey;Pietsch;J. Eng. Ind.,1969

5. Quantitative design of mass-flow bins;Jenike;Powder Technol.,1975

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1. Humidity induced interparticle friction and its mitigation in fine powder flow;Particulate Science and Technology;2021-09-27

2. Storage stability of powdered dairy ingredients: a review;Drying Technology;2021-04-14

3. Effects of critical fluctuations of storage temperature on the quality of dry dairy product;Journal of Dairy Science;2019-12

4. Effects of flour mean particle size, size distribution and water content on rheological properties of wheat flour doughs;European Food Research and Technology;2019-06-20

5. Physical characterization of whole and skim dried milk powders;Journal of Food Science and Technology;2017-09-13

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