FLOW PROPERTIES OF SOME FOOD POWDERS

被引：45

作者：

PELEG, M ^{[1
]}

MANNHEIM, CH ^{[1
]}

PASSY, N ^{[1
]}

机构：

[1] TECHNION ISRAEL INST TECHNOL,DEPT FOOD ENGN & BIOTECHNOL,HAIFA,ISRAEL

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02124.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：959 / 964

页数：6

共 9 条

[1]

Ashton M., 1965, ACRHE, V4, P206, DOI [10.1007/BF01969257, DOI 10.1007/BF01969257]

[2] IMPROVED APPARATUS FOR MEASURING TENSILE STRENGTH OF POWDERS [J].

ASHTON, MD ;

FARLEY, R ;

VALENTIN, FH .

JOURNAL OF SCIENTIFIC INSTRUMENTS, 1964, 41 (12) :763-&

[3]

Jenike A. W., 1960, P AM SOC TEST MATER, V60, P1168

[4]

JENIKE AW, 1967, 123 U UT ENG EXP STA

[5]

KAWAKITA K, 1969, POWDER TECHNOL, V4, P61

[6] EFFECT OF CONDITIONERS ON FLOW PROPERTIES OF POWDERED SUCROSE [J].

PELEG, M ;

MANNHEIM, CH .

ROCKLAND, LB .

[8]

Rumpf H, 1961, AGGLOMERATION

[9]

Williams J.C., 1967, POWDER TECHNOL, V1, P199