Caking and Stickiness of Dairy-Based Food Powders as Related to Glass Transition
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb06893.x/fullpdf
Reference23 articles.
1. Water Vapor Sorption Properties of Various Dried Milks and Wheys
2. A study of some of the factors affecting the spray drying of concentrated orange juice, on a laboratory scale
3. Mechanism of stickiness in hygroscopic, amorphous powders
4. The effect of crystallinity and crosslinking on the depression of the glass transition temperature in nylon 6 by water
5. Effect of glass transition on rates of nonenzymic browning in food systems
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