Fundamentals of Food Process Engineering
| dc.creator | Arvanitoyannis, I. S. | en |
| dc.date.accessioned | 2015-11-23T10:22:56Z | |
| dc.date.available | 2015-11-23T10:22:56Z | |
| dc.date.issued | 2009 | |
| dc.identifier | 10.1111/j.1365-2621.2007.01646.x | |
| dc.identifier.issn | 0950-5423 | |
| dc.identifier.uri | http://hdl.handle.net/11615/25847 | |
| dc.source | International Journal of Food Science and Technology | en |
| dc.source.uri | <Go to ISI>://WOS:000261684100023 | |
| dc.subject | AQUEOUS-SOLUTIONS | en |
| dc.subject | CRYSTALLIZATION KINETICS | en |
| dc.subject | AMORPHOUS SUCROSE | en |
| dc.subject | PHASE-TRANSITIONS | en |
| dc.subject | WATER ACTIVITY | en |
| dc.subject | RATES | en |
| dc.subject | GLUCOSE | en |
| dc.subject | HONEY | en |
| dc.subject | ICE | en |
| dc.subject | COCRYSTALLIZATION | en |
| dc.subject | Food Science & Technology | en |
| dc.title | Fundamentals of Food Process Engineering | en |
| dc.type | journalArticle | en |
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