Browsing Makale Koleksiyonu by Subject "Caking"
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Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties
(ELSEVIER SCIENCE BV, 2019)Roasting degree and particle size are two major parameters that affect the mixture homogeneity of powdered food mixtures. This study focused on the flow properties of powdered coffees regarding their roasting degree (light ...