The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying
Surface modification of spray dried food and emulsion powders with surface-active proteins : A review
Effect of addition of proteins on the production of amorphous sucrose powder through spray drying
Effect of proteins and low molecular weight surfactants on spray-drying and powder properties of sugar-rich foods
A study of solid and protein extraction in tofu production
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