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
The effect of protein types and low molecular weight surfactants on spray drying of sugar-rich foods
Effect of proteins and low molecular weight surfactants on spray-drying and powder properties of sugar-rich foods
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