1. Al Mahdi R, Nasirpour A, Banon S, Scher J, Desobry S (2006) Morphological and mechanical properties of dried skimmed milk and wheat flour mixtures during storage. Powder Technol 163:145–151
2. Augustin MA, Puvanenthiran A, Clarke PT, Sanguansri P (2014) Energy use for alternative full-cream milk powder manufacturing processes. J Food Eng 124:191–196
3. Bosset JO, Martin B, Blanc B (1979) La mesure de la couleur du lait et des produits laitiers par photométrie de réflexion (méthode tristimulus). Trav Chim Aliment Hyg 70:203–227
4. Bylund G (1995) Dairy processing handbook. Tetra Pack Publisher, Lund
5. Crowley SV, Desautel B, Gazi I, Kelly AL, Huppertz T, O’Mahony JA (2015) Rehydration characteristics of milk protein concentrate powders. Int Dairy J 149:105–113