Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2092-6456
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying ; day:6 ; month:4 ; year:2019 ; pages:1-9
Food science and biotechnology ; (6.4.2019), 1-9
- Klassifikation
-
Technische Chemie
- Urheber
-
Sadowska, Anna
Świderski, Franciszek
Rakowska, Rita
Hallmann, Ewelina
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1007/s10068-019-00556-1
- URN
-
urn:nbn:de:101:1-2019042621535117113607
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:48 MESZ
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Beteiligte
- Sadowska, Anna
- Świderski, Franciszek
- Rakowska, Rita
- Hallmann, Ewelina
- SpringerLink (Online service)
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