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Characterization of food powder flowability
E. Teunou
,
J. J. Fitzpatrick
, E. C. Synnott
School of Engineering and Architecture
Research output
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Article
›
peer-review
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Food Science
Characterization of Food
100%
Food Powders
100%
Differential Scanning Calorimetry
25%
Whey Permeate
25%
Skim Milk
25%
Water Sorption Isotherm
25%