single droplet drying

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Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet drying.
Siemons, I;Politiek, R G A;Boom, R M;van der Sman, R G M;Schutyser, M A I;
2020 food research international (ottawa, ont) DOI: S0963-9969(20)30013-... 320 views

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food research international (ottawa, ont)
ISSN: 1873-7145 1,630 views

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rheology morphology maltodextrins glass transition