검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Investigation of thermal decomposition as a critical factor inhibiting cold crystallization in amorphous sucrose prepared by melt-quenching Morrow EA, Terban MW, Lee JW, Thomas LC, Billinge SJL, Schmidt SJ Journal of Food Engineering, 261, 87, 2019 |
| 2 |
Effect of addition of proteins on the production of amorphous sucrose powder through spray drying Adhikari B, Howes T, Bhandari BR, Langrish TAG Journal of Food Engineering, 94(2), 144, 2009 |