Spray Drying of High-sucrose Dairy Emulsions: Feasibility and Physicochemical Properties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07142.x/fullpdf
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2. Problems associated with spray drying of sugar-rich products;Bhandari;Drying Technol,1997
3. Implications of glass transition for the drying and stability of dried foods;Bhandari;J Food Eng,1999
4. Correlation between colloidal properties of ice cream mix and ice cream;Bolliger;Int Dairy J,2000a
5. Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing;Bolliger;Int Dairy J,2000b
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