Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying

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Location: Deutsche Nationalbibliothek Frankfurt am Main

ISSN: 2092-6456

Extent: Online-Ressource

Language: Englisch

Notes: online resource.

Bibliographic citation: 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

Classification: Technische Chemie

Creator: Sadowska, Anna
Świderski, Franciszek
Rakowska, Rita
Hallmann, Ewelina

Contributor: SpringerLink (Online service)

DOI: 10.1007/s10068-019-00556-1

URN: urn:nbn:de:101:1-2019042621535117113607

Rights: Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.

Last update: 14.08.2025, 10:48 AM CEST

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Sadowska, Anna
Świderski, Franciszek
Rakowska, Rita
Hallmann, Ewelina
SpringerLink (Online service)

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Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying

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