검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Rheological measurements for characterizing sticky point temperature of selected fruit powders: An experimental investigation Caparino OA, Nindo CI, Tang J, Sablani SS Journal of Food Engineering, 195, 61, 2017 |
| 2 |
Influence of moisture content on the flow properties of basundi mix Mitra H, Pushpadass HA, Franklin MEE, Ambrose RPK, Ghoroi C, Battula SN Powder Technology, 312, 133, 2017 |
| 3 |
Fluidisation of whey powders above the glass-transition temperature Nijdam J, Ibach A, Kind M Powder Technology, 187(1), 53, 2008 |
| 4 |
Use of solute fixed coordinate system and method of lines for prediction of drying kinetics and surface stickiness of single droplet during convective drying Adhikari B, Howes T, Bhandari BR Chemical Engineering and Processing, 46(5), 405, 2007 |