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
Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying : A laboratory and pilot scale study
The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying
Effect of proteins and low molecular weight surfactants on spray-drying and powder properties of sugar-rich foods
Studies towards improved spray drying of
Survival, fermentation activity and storage stability of spray dried Lactococcus lactis produced via different atomization regimes
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