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

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

Complete list of metadatas

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, March 21, 2018 - 4:08:07 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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