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Technische Universiteit Eindhoven
Flavour retention during spraydrying : the influence of the process conditions on the retention of acetyone during sparydrying of an aqueous maltodextrin solution
Degree
thesis:*- Name dc:type.qualificationname
- Master
- Level dc:type.qualificationlevel
- Studentthesis types
- Year dc:date.issued
- 1969
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Schuurmans, H.J.A.
Rights
- Language dc:language
- eng
Identifiers
dc:identifier.*- Identifier
- oai:pure.tue.nl:studenttheses/54d2dc8a-88e3-4799-baa7-f3d0abe1e6d2
- OAI identifier oai:identifier
- oai:pure.tue.nl:studenttheses/54d2dc8a-88e3-4799-baa7-f3d0abe1e6d2