Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations
- 1 March 2005
- journal article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 67 (1-2), 157-165
- https://doi.org/10.1016/j.jfoodeng.2004.05.052
Abstract
No abstract availableThis publication has 57 references indexed in Scilit:
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