Article ID Journal Published Year Pages File Type
10277518 Journal of Food Engineering 2013 8 Pages PDF
Abstract
► Investigate the water-induced changes in skim milk powder during storage. ► Compare the raw commercial powder with the egg-shell structure powder during storage. ► Assess the effects of the crystalline surface layer on the deteriorative changes during storage. ► The aged raw powders showed more significant changes compared with aged processed powders.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Comparative study of deteriorative changes in the ageing of milk powder
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