Free fat, surface fat and dairy powders: interactions between process and product. A review

Autor: Marie-Laure Vignolles, Christelle Lopez, Romain Jeantet, Pierre Schuck

Publikováno v: Lait
Lait, Elsevier, 2007, 87, pp.187-236. ⟨10.1051/lait:2007010⟩
Le Lait
Le Lait, INRA Editions, 2007, 87 (3), pp.187-236
Le Lait (87), 187-236. (2007)

Nowadays, fat-filled spray-dried dairy powders have acquired an economic importance. Increasing the fat content leads to further quality implications such as off-flavors, and poor rehydration and flowing properties. However, the control of the drying

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c972ae625033c72bb28b2a8e8e8709fc
https://hal.archives-ouvertes.fr/hal-01454032