Effects of time, temperature, and pressure on the cake formation of milk powders
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference8 articles.
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2. Implication of glass transition for the drying and stability of dried foods;Bhandari;Journal of Food Engineering,1999
3. Glass transition and caking of spray dried lactose;Lloyd;International Journal of Food Science and Technology,1996
4. Towards a parameter characterising attrition;Nelia;Powder Technology,1999
5. Characterization of stickiness and cake formation in whole and skim milk powders;Özkan;Journal of Food Engineering,2002
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