Fluidized bed drying of dairy gel granules supported by in-line monitoring of the water content
Author:
Affiliation:
1. Department of Process Engineering and Food Powders, University of Hohenheim, Stuttgart, Germany
2. Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Stuttgart, Germany
Funder
Industrial Collective Research
German Ministry of Economics and Energy
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2023.2216774
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3. Continuous microwave-assisted extrusion for high moisture texturized foods: A feasibility study
4. Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder
5. FARKLI YÖNTEMLER İLE KURUTULMUŞ YAĞI AZALTILMIŞ BEYAZ PEYNİRİN KURUTMA KİNETİĞİ
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