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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
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Conference papers
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729167
Contributor : Céline Martel Connect in order to contact the contributor
Submitted on : Friday, September 7, 2012 - 3:24:11 PM
Last modification on : Friday, May 7, 2021 - 3:34:43 AM

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  • HAL Id : hal-00729167, version 1

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AGROCAMPUS-OUEST | UNAM | INRA | AGROCAMPUS-OUEST-UMR-STLO | INRAE | STLO

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M.L. Vignolles, C. Lopez, J.J. Ehrhardt, S. Mejean, Romain Jeantet, et al.. Drying kinetics and solid fat content affect the mechanims of free fat formation and the surface composition of dairy powders. 4e symposium international des produits laitiers obtenus par séchage spray, Apr 2009, Melbourne (AUS), Australia. ⟨hal-00729167⟩

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