1. Anandharamakrishnan, C., Gimbun, J., Stapley, A. G. F., & Rielly, C. D. (2010). Application of computational fluid dynamic (CFD) simulations to spray-freezing operations. Drying Technology, 28, 94–102.
2. Andrieu, J., Stamatopoulos, A., & Zafiropoulos, M. (1985). Equation for fitting desorption isotherms of durum wheat pasta. Journal of Food Technology, 40, 651–657.
3. Bernard, C., Broyart, B., Vasseur, J., Relkin, P. (2006). Production of whey protein powders with controlled end-use properties. In Proceedings of the 15th International Drying Symposium, 21–23 august 2006, Budapest, Hungary (CD-ROM).
4. Bernard, C., Broyart, B., Vasseur, J., & Relkin, P. (2008). Whey protein conformation changes during spray-drying, as related to their structure forming properties in liquid foams. Le lait, 88, 65–80.
5. Bimbenet, J. J., Duquenoy, A., & Trystram, G. (2002). Génie des procédés alimentaires. Paris: Dunod.