Work

Caking phenomena in amorphous food powders

Year: 1995

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/s0924-2244(00)89023-8

Authors: JoséM. Aguilera, JoséM. del Valle, Marcus Karel

Institutions: Pontificia Universidad Católica de Chile, Rutgers, The State University of New Jersey

Language: English

Topic: Granular flow and fluidized beds

Subfield: Computational Mechanics

Field: Engineering

Domain: Physical Sciences

Open Access status: closed

OpenAlex ID: W1999871506

FWCI: 0.952

Cites: 29

Cited by: 365

Related to: 10