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Agglomeration tendency during top-spray fluidized bed coating with gelatin and starch hydrolysate

Author
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Keywords
coating, agglomeration, fluid-bed, MICROENCAPSULATION, FOOD, EDIBLE FILMS, gelatin, starch hydrolysate

Citation

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Chicago
Dewettinck, Koen, Winy Messens, Lidewij Deroo, and André Huyghebaert. 1999. “Agglomeration Tendency During Top-spray Fluidized Bed Coating with Gelatin and Starch Hydrolysate.” Food Science and Technology-lebensmittel-wissenschaft & Technologie 32 (2): 102–106.
APA
Dewettinck, Koen, Messens, W., Deroo, L., & Huyghebaert, A. (1999). Agglomeration tendency during top-spray fluidized bed coating with gelatin and starch hydrolysate. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 32(2), 102–106.
Vancouver
1.
Dewettinck K, Messens W, Deroo L, Huyghebaert A. Agglomeration tendency during top-spray fluidized bed coating with gelatin and starch hydrolysate. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 1999;32(2):102–6.
MLA
Dewettinck, Koen, Winy Messens, Lidewij Deroo, et al. “Agglomeration Tendency During Top-spray Fluidized Bed Coating with Gelatin and Starch Hydrolysate.” FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE 32.2 (1999): 102–106. Print.
@article{173564,
  author       = {Dewettinck, Koen and Messens, Winy and Deroo, Lidewij and Huyghebaert, André},
  issn         = {0023-6438},
  journal      = {FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE},
  keywords     = {coating,agglomeration,fluid-bed,MICROENCAPSULATION,FOOD,EDIBLE FILMS,gelatin,starch hydrolysate},
  language     = {eng},
  number       = {2},
  pages        = {102--106},
  title        = {Agglomeration tendency during top-spray fluidized bed coating with gelatin and starch hydrolysate},
  volume       = {32},
  year         = {1999},
}

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