Influence of anti-caking agent on the water sorption isotherm and flow-ability properties of vacuum dried honey powder

Research output: Contribution to journal › Article › peer-review

Cite this

@article{a43542893fbc444c8a559f69e032d708,

title = "Influence of anti-caking agent on the water sorption isotherm and flow-ability properties of vacuum dried honey powder",

author = "Yrjo Roos and Bambang and Nurhadi",

year = "2017",

language = "English (Ireland)",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Ltd",

}