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Oil droplet breakup during pressure swirl atomization of food emulsions: Influence of atomization pressure and initial oil droplet size
Taboada, Martha L., Schäfer, AnnâChristin, Karbstein, Heike P., Gaukel, VolkerJournal:
Journal of Food Process Engineering
DOI:
10.1111/jfpe.13598
Date:
November, 2020
File:
PDF, 1.50 MB
2020