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Flow and Thermal Properties of Stevia Powder Cover

Flow and Thermal Properties of Stevia Powder

Acta Technologica Agriculturae
Volume 21 (2018): Issue 2 (June 2018)
By: Ajit K. Mahapatra,  Agnes J. Kapsoiyo,  Sierra C. Birmingham,  Daniel Ekefre and  Bipul K. Biswas  
Open Access
|Jun 2018

Authors

Ajit K. Mahapatra

College of Agriculture, Family Sciences and Technology, Fort Valley State University,, Fort Valley, USA

Agnes J. Kapsoiyo

College of Agriculture, Family Sciences and Technology, Fort Valley State University,, Fort Valley, USA

Sierra C. Birmingham

College of Agriculture, Family Sciences and Technology, Fort Valley State University,, Fort Valley, USA

Daniel Ekefre

College of Agriculture, Family Sciences and Technology, Fort Valley State University,, Fort Valley, USA

Bipul K. Biswas

College of Agriculture, Family Sciences and Technology, Fort Valley State University,, Fort Valley, USA
DOI: https://doi.org/10.2478/ata-2018-0010 | Journal eISSN: 1338-5267
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Language: English
Page range: 51 - 55
Published on: Jun 29, 2018
Published by: Slovak University of Agriculture in Nitra
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
food properties,
food processing and storage,
food engineering,
stevioside,
rebaudioside A
Related subjects:
Engineering,
Introductions and overviews,
Engineering, other

© 2018 Ajit K. Mahapatra, Agnes J. Kapsoiyo, Sierra C. Birmingham, Daniel Ekefre, Bipul K. Biswas, published by Slovak University of Agriculture in Nitra
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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