Flow properties of food powders

Jennifer BURGAIN, Jeremy PETIT, Claire GAIANI and Joël SCHER contributed to the dossier on innovations in the field of food powders in the November-December 2017 issue of the journal “Industries Alimentaires et Agricoles” (Food and Agricultural Industries). Two articles provided a general summary of LIBio’s expertise in the surface characterisation of milk powders by atomic force microscopy and in the flow properties of food powders. The second is directly related to the subject matter of the PowderReg project.

Download the document by clicking on the following link:

download PDF
2018-03-08T23:17:30+00:00 March 8th, 2018|

Leave A Comment