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Optimizing the Quality of Food Powder Products: The Challenges of Moisture-Mediated Phase Transformations

Lisa J Mauer1, Laurent Forny2, Vincent D M Meunier2

  • 1Department of Food Science, Purdue University, West Lafayette, Indiana 47907, USA;

Annual Review of Food Science and Technology
|January 12, 2019
PubMed

Keywords:
amorphouscrystallinedeliquescencehydrate formationphase transformationsphysical stabilityplasticization

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