Effervescent atomization: A new atomizing technique for the energy-efficient spray drying of food liquids with high viscosity

  • Autor:

    Stähle, P.; Schröder, J.; Kleinhans, A.; Schuchmann, H. P.; Gaukel, V.
  • Quelle:

    International Dairy Magazine, 44 (8) 26-28, 2013
  • Datum: 2013