A review on the influence of water on food powder flowability
Author:
Affiliation:
1. Facultad de Ciencias Químicas, Departamento de Postgrado Universidad Autónoma de Chihuahua Chihuahua Mexico
2. Centro de Investigación en Alimentacion y Desarrollo Cuauhtemoc Chihuahua Mexico
Funder
Consejo Nacional de Ciencia y Tecnología
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14031
Reference69 articles.
1. The use of bulk density measurements as flowability indicators
2. Effect of addition of proteins on the production of amorphous sucrose powder through spray drying
3. STICKINESS IN FOODS: A REVIEW OF MECHANISMS AND TEST METHODS
4. Moisture Sorption Isotherm Characteristics of Food Products: A Review
5. Water sorption isotherms of starch powders
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