COMPARISON OF THE COMPACTION CHARACTERISTICS OF SELECTED FOOD POWDERS BY VIBRATION, TAPPING AND MECHANICAL COMPRESSION

被引：26
|
作者：
MALAVE, J
BARBOSACANOVAS, GV
PELEG, M
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1985.tb10502.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1473 / 1476
页数：4
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