Influence of milk proteins on the development of lactose-induced stickiness in dairy powders

International Dairy Journal

Volumn 20, Issue 3, 2010, Pages 212-221

  Hogan, S A ^a   O'Callaghan, D J ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRY POWDER; DIFFERENT EFFECTS; FLUIDISED BED; GLASS TRANSITION TEMPERATURE; MILK PROTEIN; POWDER PARTICLES; PREFERENTIAL SORPTION; PROTEIN CONTENTS; TEMPERATURE INCREMENT;

DAIRIES; DESORPTION; FLUIDIZATION; FLUIDIZED BEDS; PROTEINS; SPRAY DRYING; SUGARS; WATER CONTENT;

GLASS TRANSITION;

EID: 73449106763     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.11.002     Document Type: Article

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