Dairy Powder Rehydration: Influence of Protein State, Incorporation Mode, and Agglomeration-Reference-Cited by-同舟云学术

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Dairy Powder Rehydration: Influence of Protein State, Incorporation Mode, and Agglomeration

Published:2007-02 Issue:2 Volume:90 Page:570-581
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Gaiani C.,Schuck P.,Scher J.,Desobry S.,Banon S.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference29 articles.

1. Determination of dispersibility of instant nonfat dry milk,2002

2. The effect of concentrate viscosity on the properties of spray dried skim milk powder;Baldwin;N. Z. J. Dairy Sci. Technol.,1980

3. Factors affecting the reconstitution properties of whole milk powder;Baldwin;N. Z. J. Dairy Sci. Technol.,1973

4. The effect of processing variables on spray dried milk powder;Bloore;N. Z. J. Dairy Sci. Technol.,1982

5. Les propriétés d’hydratation des protéines;Cayot,1998

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