Instantization of water soluble powdered foods by pre-agglomeration and solidification with condensing steam
| Zugehörige Institution(en) am KIT | Institut für Bio- und Lebensmitteltechnik (BLT) |
| Publikationstyp | Proceedingsbeitrag |
| Publikationsjahr | 1999 |
| Sprache | Englisch |
| Identifikator | ISBN: 2-910239-38-1 KITopen-ID: 1000132451 |
| Erschienen in | Product engineering & chemical engineering now : [proceedings of 2nd European Congress of Chemical Engineering (ECCE 2), 5 - 7 October 1999, Monpellier, France, on the occasion of the 7th French Congress of Process Engineering with the title: "Chemical Engineering for Competitiveness and Employment in Process Industry"]. Ed.: Gilles Flamant |
| Veranstaltung | European Congress of Chemical Engineering (ECCE 1999), Montpellier, Frankreich, 05.10.1999 – 07.10.1999 |
| Verlag | Technique et Documentation-Lavoisier |
| Seiten | 59-65 |
| Serie | Récents progrès en génie des procédés ; 13-64 |