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Pour les mlanges secs, Gensei examine gnralement la perte au schage ou la teneur en humidit (mthode Karl Fischer) des produits entrants, la distribution granulomtrique, la densit apparente, la densit tasse, langle de repos, ainsi que la compatibilit avec les dulcorants, les lectrolytes, la cratine, la cafine, lacide citrique et les systmes darmes

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2020;25(5):e12797

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