Effects of storage conditions, formulation, and particle size on moisture sorption and flowability of powders: A study of deliquescent ingredient blends-Reference-Cited by-同舟云学术

Effects of storage conditions, formulation, and particle size on moisture sorption and flowability of powders: A study of deliquescent ingredient blends

Published:2012-12 Issue:2 Volume:49 Page:783-791
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Stoklosa Adam M.,Lipasek Rebecca A.,Taylor Lynne S.,Mauer Lisa J.

Funder

USDA-NRICGP

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

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3. The vapor-pressure of water over saturated aqueous-solutions of malic, tartaric, and citric acids, as temperatures from 288K to 323K;Apelbat;The Journal of Chemical Thermodynamics,1995

4. Effects of capillary condensation on the caking of bulk sucrose;Billings;Journal of Food Engineering,2006

5. Overview of physical characterization methodology;Brittain,1995

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