Surface composition of industrial spray-dried milk powders. 3. Changes in the surface composition during long-term storage

Journal of Food Engineering

Volumn 94, Issue 2, 2009, Pages 182-191

  Kim, Esther H J ^a   Chen, Xiao Dong ^a   Pearce, David ^b  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

ESCA; Fatty acid; Free fat; Milk powder; Storage; Surface composition; Triglyceride

Indexed keywords

ESCA; FREE-FAT; MILK POWDER; STORAGE; SURFACE COMPOSITION; TRIGLYCERIDE;

ACIDS; CHEMICAL ANALYSIS; DAIRY PRODUCTS; FATTY ACIDS; MELTING; MELTING POINT; OILS AND FATS; SCANNING ELECTRON MICROSCOPY; STRUCTURE (COMPOSITION); SUGARS; SURFACE STRUCTURE; X RAY DIFFRACTION;

POWDERS;

EID: 67349162061     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.12.001     Document Type: Article

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