Effect of addition of proteins on the production of amorphous sucrose powder through spray drying
Surface modification of spray dried food and emulsion powders with surface-active proteins : A review
The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying
The impact of various drying kinetics models on the prediction of sample temperature-time and moisture content-time profiles during moisture removal from stratum corneum
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