Powder flow behaviour, functional characteristics and microstructure of whole milk powder produced from cow and buffalo milk mixtures

Author:

Sert Durmuş,Mercan EminORCID,Kılınç Mehmet

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference32 articles.

1. A comprehensive review on the composition and properties of buffalo milk;Abd El-Salam;Dairy Science & Technology,2011

2. Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: A comparison with shear-homogenization;Abesinghe;Innovative Food Science & Emerging Technologies,2020

3. Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk;Alves;Food Science and Technology,2019

4. Flow properties of commercial infant formula powders;Benkovic;World Academy of Science, Engineering and Technology,2009

5. Flow properties of commonly used food powders and their mixtures;Benković;Food and Bioprocess Technology,2013

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