The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability
Author:
Affiliation:
1. Dept. of Food; Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ.; Raleigh NC 27695 U.S.A
Publisher
Wiley
Subject
Food Science
Reference109 articles.
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4. Effects of storage temperature on the solubility of milk protein concentrate (MPC85);Anema;Food Hydrocolloids,2006
5. The effect of concentrate viscosity on the properties of spray dried skim milk powder;Baldwin;New Zeal J Dairy Sci Tech,1980
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