Author:
Padma Ishwarya S.,Anandharamakrishnan C.
Reference50 articles.
1. Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins;Anandharamakrishnan;LWT – Food Sci. Technol.,2008
2. Spray-freeze-drying of whey proteins at sub-atmospheric pressures;Anandharamakrishnan;Dairy Sci. Technol.,2010
3. Bulk properties;Barbosa-Canovas,2005
4. Spray drying – an encapsulation technique for food flavors;Bhandari,2005
5. Spray drying of food materials – process and product characteristics;Bhandari,2008
Cited by
96 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献