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NTIS 바로가기Trends in food science & technology, v.88, 2019년, pp.133 - 142
Samborska, Katarzyna (Corresponding author.)
Abstract Background Honey powder is an attractive substitute for liquid honey, which application in food and pharmaceutical industry is limited due to high density and viscosity. However, the manufacturing of powdered honey is still a challenge both for industry as well as researchers. It results f...
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