FACTORS AFFECTING THE DISPERSIBILITY OF "INSTANTLY DISSOLVING" DRY MILKS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1957.tb16984.x/fullpdf
Reference6 articles.
1. Physical and Chemical Aspects of the Production. Storage and Utility of Dry Milk Products
2. 176. The Determination of the nitrogen distribution in milk
3. Quantitative Determination of Alpha and Beta Lactose in dried Milk and Dried Whey
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1. Physical properties of complementary food powder obtained from upcycling of Greek yogurt acid whey with kodo and proso millets;Journal of Food Process Engineering;2021-10-06
2. Physicochemical and Sensory Properties of Dried Dairy Products;Handbook of Drying for Dairy Products;2017-02-10
3. Lactose;Fundamentals of Dairy Chemistry;1988
4. SOME RECENT VIEWS ON RECONSTITUTABILITY AND KEEPING QUALITY OF MILK POWDER;Journal of Milk and Food Technology;1969-05-01
5. Agglomeration of Milk Powder and Its Influence on Reconstitution Properties;Journal of Dairy Science;1968-03
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