Composition gradient from surface to core in dairy powders: Agglomeration effect

Author:

Murrieta-Pazos I.,Gaiani C.,Galet L.,Scher J.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference30 articles.

1. A comparison of physical and chemical properties of milk fat fractions obtained by two processing technologies;Bhaskar;Journal of the American Oil Chemists’ Society,1998

2. Free fat in spray-dried whole milk. 10. A final report with a physical model for free-fat in spray-dried milk;Buma;Netherlands Milk and Dairy Journal,1971

3. Milk fat fractionation today: a review;Deffense;Journal of the American Oil Chemists’ Society,1993

4. Surface composition of spray dried emulsions;Fäldt,1995

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