A systematic study of the residence time of flour in a vibrating apparatus used for thermal processing (2016)

First Author: Keppler S
Attributed to:  CENTRE FOR SUSTAINABLE ENERGY USE IN FOOD CHAINS funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.ifset.2015.12.003

Publication URI: http://dx.doi.org/10.1016/j.ifset.2015.12.003

Type: Journal Article/Review

Parent Publication: Innovative Food Science & Emerging Technologies