Physicochemical, techno‐functional, and fat melting properties of spray‐dried camel and bovine milk powders
Author:
Affiliation:
1. Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax Sfax University Sfax Tunisia
2. INRAE STLO Rennes F‐35000 France
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15550
Reference41 articles.
1. Skim milk powders with enhanced foaming and steam-frothing properties
2. The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk
3. Final Drying of Whole Milk Powder in Vibrated-Fluidized Beds
4. Characterisation of whey proteins of camel (Camelus dromedarius) milk and colostrum
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