Drying kinetics and solid fat content affect the mechanims of free fat formation and the surface composition of dairy powders

M.L. Vignolles; C. Lopez; J.J. Ehrhardt; S. Mejean; Romain Jeantet; P. Schuck

Conference papers

Drying kinetics and solid fat content affect the mechanims of free fat formation and the surface composition of dairy powders

M.L. Vignolles C. Lopez J.J. Ehrhardt S. Mejean Romain Jeantet ¹ P. Schuck

1 STLO - Science et Technologie du Lait et de l'Oeuf

Abstract : Drying kinetics and solid fat content affect the mechanims of free fat formation and the surface composition of dairy powders

Document type :

Conference papers

Domain :

Life Sciences [q-bio] / Food engineering / Science des matériaux alimentaires et physico-chimie de l'aliment

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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729167
Contributor : Céline Martel <>
Submitted on : Friday, September 7, 2012 - 3:24:11 PM
Last modification on : Wednesday, July 15, 2020 - 4:40:55 PM

Drying kinetics and solid fat content affect the mechanims of free fat formation and the surface composition of dairy powders

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Drying kinetics and solid fat content affect the mechanims of free fat formation and the surface composition of dairy powders

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