Stickiness of corn syrup powders by fluidised bed test

International Journal of Food Engineering

Volumn 2, Issue 5, 2006, Pages 1-10

  Werner, Stephen R L ^a   Fanshawe, Rachel L ^b   Paterson, Anthony H J ^a   Jones, James R ^a   Pearce, David L ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Corn syrup; Fluid bed; Glass transition temperature; Maltodextrin; Stickiness

Indexed keywords

FLUIDIZED BEDS; GLASS TRANSITION; GLUCOSE; SUPERCONDUCTING TRANSITION TEMPERATURE;

CORN SYRUPS; FLUID BEDS;

FOOD PRODUCTS;

ZEA MAYS;

EID: 33846467011     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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