China Dairy ›› 2020, Vol. 0 ›› Issue (7): 73-77.
• DAIRY INDUSTRY • Previous Articles Next Articles
Wang Qingyun, Li Kaifeng, Yang Xiaobo
[1] 解立斌,霍军生,黄建. 提高营养强化剂在粉粒体食品中混合均匀度的方法探讨[J]. 中国食品添加剂,2011(5):49-53. [2] 郑海杰,林汉卿,刘梅森. 响应面法优化粉粒体食品混合工艺[J].广东农业科学,2013(19):108-110. [3] Patricia M P, Marianthi G I, Fernando J M. Characterization of continuous convective powder mixing processes. Powder Technology, 2008,182:368-378. |
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