Cite
HARVARD Citation
Vuist, J. et al. (2021). Solute inclusion and freezing rate during progressive freeze concentration of sucrose and maltodextrin solutions. Drying technology. 39 (10), pp. 1285-1293. [Online].
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Vuist, J. et al. (2021). Solute inclusion and freezing rate during progressive freeze concentration of sucrose and maltodextrin solutions. Drying technology. 39 (10), pp. 1285-1293. [Online].