Stickiness curves of high fat dairy powders using the particle gun-Reference-Cited by-同舟云学术

Stickiness curves of high fat dairy powders using the particle gun

Published:2007-08 Issue:8 Volume:17 Page:998-1005
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Paterson Anthony H.,Zuo Jenny Y.,Bronlund John E.,Chatterjee Rajesh

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference21 articles.

1. Stickiness measurement techniques for food powders: A review;Boonyai;Powder Technology,2004

2. Free fat in spray-dried whole milk. 2. An evaulation of methods for the determination of free-fat content;Buma;Netherlands Milk and Dairy Journal,1971

3. Free fat in spray-dried whole milk. 4. Significance of free fat for other properties of practical importance;Buma;Netherlands Milk and Dairy Journal,1971

4. Chatterjee, R. (2004). Characterising stickiness of dairy powders. M.E. thesis, Massey University, Palmerston North, New Zealand.

5. Caking and stickiness of dairy-based food powders as related to glass transition;Chuy;Journal of Food Science,1994

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