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pro vyhledávání: '"Haonao Hou"'
Autor:
Bhesh Bhandari, Yening Qiao, Keren Agyekumwaa Addo, Jinfeng Bi, Xinwen Jin, Chunhong Li, Qinqin Chen, Xinye Wu, Haonao Hou, Jian Lyu
Publikováno v:
Food and Bioprocess Technology. 13:1588-1599
Jujube (Ziziphus jujuba Mill.) powder is hygroscopic and highly prone to caking during storage which could significantly reduce product quality. Anticaking agents are usually added to maintain flowability of powders and prevent caking. Caking behavio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c262b67f7e7d6f109adca93efa970dc
https://doi.org/10.1007/s11947-020-02493-y
https://doi.org/10.1007/s11947-020-02493-y
