Free Access
Figure 3.
Inlet gas, outlet gas and particle temperatures during the freeze-drying of whey at −10 ± 1.0 °C and 0.1 bar.
All issues 
Volume 90 / No 2-3 (March–June 2010) Dairy Sci. Technol., 90 2-3 (2010) 321-334 Full HTML
Volume 90 / No 2-3 (March–June 2010) Dairy Sci. Technol., 90 2-3 (2010) 321-334 Full HTML