Zobrazeno 1 - 1
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pro vyhledávání: '"Tae Hoi Ahn"'
Publikováno v:
LWT - Food Science and Technology. 36:751-761
This study is concerned with caking of powder mixes. Our previous study tied the caking process to the nuclear magnetic resonance (NMR) spin–spin ( T 2 ) relaxation characteristics exhibited by powder ingredients subjected to temperature scan from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::869e5426ec5cb57fbeb9fb8e8a9295b9
https://doi.org/10.1016/s0023-6438(03)00096-3
https://doi.org/10.1016/s0023-6438(03)00096-3
