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Effects of drying techniques on milk powders' quality and microstructure: a review

Effects of drying techniques on milk powders' quality and microstructure: a review

Food Microstructure 6(2): 171-180

The quality of dried milks is markedly affected by the composition and properties of the milk, manufacturing procedures, and the drying technique itself. A variety of physico-chemical analytical methods, including scanning electron microscopy, have been used to obtain information on the effects of the various factors on the microstructure of the milk powders.

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Accession: 001580577

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