Flow and shear descriptors of preconsolidated food powders

Journal of Food Engineering

Volumn 72, Issue 2, 2006, Pages 157-166

  Juliano, Pablo ^a   Muhunthan, Balasingam ^b   Barbosa Cánovas, Gustavo V ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b Washington State University   (United States)

Author keywords

Angle of repose; Cohesion; Flow properties; Food powders; Friction

Indexed keywords

FRICTION; SALTS; SHEARING; SUGAR (SUCROSE);

ANGLE OF REPOSE; COHESION; FLOW PROPERTIES; FOOD POWDERS;

FOOD PRODUCTS;

THEOBROMA CACAO;

EID: 24144495225     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.11.032     Document Type: Article

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