Characterization of the particles surface of dried dairy products

Autor: Toledo, Paulo Henrique de Melo, Pereira, João Pablo Fortes, Perrone, Ítalo Tuler, Carvalho, Antônio Fernandes, Oliveira, Luiz Fernando Cappa, Stephani, Rodrigo

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 1, Pp 10-21 (2020)
Journal of Candido Tostes Dairy Institute; v. 75, n. 1 (2020); 10-21
Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 1 (2020); 10-21
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG

During production or storage of dehydrated dairy products, milk constituents may undergo redistribution, resulting in heterogeneity between the surface and its interior. The main objective of this work was to map the surfaces of different dehydrated

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::892c0305a0ae01d6a6b5268959740ad0
https://www.revistadoilct.com.br/rilct/article/view/755