Subject
Process Chemistry and Technology,Bioengineering,Food Science
Reference13 articles.
1. Developments in the understanding and modeling of the agglomeration of suspended crystals in crystallisation from solutions;David;KONA,2003
2. Modelling of the crystallisation kinetics of fats;Foubert;Trends in Food Science and Technology,2003
3. Consumers perception of sandiness in dulce de leche;Gimnez;Journal of Sensory Studies,2008
4. Sugar crystallisation in food products;Hartel;Critical Reviews in Food Science and Nutrition,1991
5. The effect of supersaturation on agglomeration;Hatakka;Chemical Engineering Communications,1996
Cited by
13 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