Effect of agglomeration on flowability of baby food powders

Journal of Food Science

Volumn 75, Issue 5, 2010, Pages

  Szulc, Karolina ^a   Lenart, Andrzej ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Agglomeration; Flow function; Flowability; Fluidized bed; Food powders

Indexed keywords

PHOSPHATIDYLCHOLINE; SUCROSE; WATER; WETTING AGENT; POWDER;

ARTICLE; BABY FOOD; CHEMISTRY; FOOD HANDLING; HUMAN; INFANT; METHODOLOGY; PARTICLE SIZE; PHYSICAL CHEMISTRY; POWDER; RICE; STRAWBERRY; SURFACE PROPERTY; FRAGARIA; PROCEDURES;

CHEMISTRY, PHYSICAL; FOOD HANDLING; FRAGARIA; HUMANS; INFANT; INFANT FOOD; LECITHINS; ORYZA SATIVA; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; POWDERS; SUCROSE; SURFACE PROPERTIES; WATER; WETTING AGENTS;

EID: 77956096983     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01634.x     Document Type: Article

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