Investigation of rehydration of food powder mixtures
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DOI: 10.1016/j.powtec.2019.05.043
Abstract: Abstract This study focuses on the rehydration of an amorphous powder (maltodextrin DE19) and a crystalline powder (lactose 100 M) and mixtures of these powders. The rehydration process was tracked using a Focused Beam Reflectance Measurement… read more here.
Keywords: investigation rehydration; powder mixtures; agitation rate; powder ... See more keywords