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Journal: Appl. Sci., 2025
Volume: 15
Number: 11772
11772
Article: Effect of Free and Bound Water and Consolidation Process Time on the Strength of Food Powders
Authors: by Mateusz Stasiak, Piotr Konkol, Robert Rusinek, Marek Gancarz, Joanna Wiącek, Rafał Kobyłka, Sławomir Obidziński, Aleksander Lisowski, Ewa Gondek and Maciej Combrzyński
Link: https://www.mdpi.com/2076-3417/15/21/11772

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