검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Optimization of the microencapsulation of synthetic strawberry flavour with different blends of encapsulating agents using spray drying Pellicer JA, Fortea MI, Trabal J, Rodriguez-Lopez MI, Carazo-Diaz C, Gabaldon JA, Nunez-Delicado E Powder Technology, 338, 591, 2018 |
| 2 |
Water migration mechanisms in amorphous powder material and related agglomeration propensity Renzetti S, Voogt JA, Oliver L, Meinders MBJ Journal of Food Engineering, 110(2), 160, 2012 |
| 3 |
Mechanical relaxation times as indicators of stickiness in skim milk-maltodextrin solids systems Silalai N, Roos YH Journal of Food Engineering, 106(4), 306, 2011 |
| 4 |
The effects of maltodextrins on gluten-free dough and quality of bread Witczak M, Korus J, Ziobro R, Juszczak L Journal of Food Engineering, 96(2), 258, 2010 |