New Search

Refine your search within these categories:

Animal Science and Animal Products (group results)

Biological Sciences (group results)

Breeding and Genetic Improvement

Calendar Year (group results)

Economics, Business and Industry (group results)

Farms and Farming Systems

Food and Human Nutrition (group results)

Forest Science and Forest Products (group results)

Geographical Locations (group results)

Government, Law and Regulations

Health and Pathology (group results)

Insects and Entomology

Natural Resources, Earth and Environmental Sciences (group results)

Physical and Chemical Sciences (group results)

Plant Science and Plant Products (group results)

Reference Types (group results)

Research, Technology and Engineering: all > technology > processing technology > drying > spray drying

Rural and Agricultural Sociology (group results)

Taxa - Algae (group results)

Taxa - Animalia (group results)

Taxa - Archaea, Cyanobacteria and Bacteria (group results)

Taxa - Fungi, Yeasts, Molds and Mildews (group results)

Taxa - Plantae (group results)

Taxa - Viruses and Viroids

Time Periods

Recently Viewed Items
 
These terms define your current search. Click the
×
to remove a term.

Research, Technology and Engineering: technology > processing technology > drying > spray drying
×

205 items, grouped by Breeding and Genetic Improvement (view ungrouped items)

breeding (1)   
(Click to View)
Black currant polyphenols: Their storage stability and microencapsulation
Industrial crops and products

genetic engineering (1)   
(Click to View)
Anhydrobiotics: The challenges of drying probiotic cultures
Food chemistry

genetic resources (2)   
(Click to View)
Black currant polyphenols: Their storage stability and microencapsulation
Industrial crops and products

(Click to View)
Fermentation and quality of yellow pigments from golden brown rice solid culture by a selected Monascus mutant
Applied microbiology and biotechnology

genetic techniques and protocols (1)   
(Click to View)
Quantitative detection of lactic acid bacteria in dried sourdoughs using real-time PCR
European food research and technology