Food powder rehydration
Author:
Publisher
Elsevier
Reference141 articles.
1. Physical and microscopic characterization of dry whole milk with altered lactose content. 2. Effect of lactose crystallization;Aguilar;J. Dairy Sci.,1994
2. Effects of storage temperature on the solubility of milk protein concentrate (MPC85);Anema;Food Hydrocolloids,2006
3. Particle surface design for enhanced reconstitution of fat-based food powders;Angelopoulou;Powder Technol.,2021
4. AOCS, 1987. Official Methods and Recommended Practices of the American Oil Chemists’ Society. In: Society, A.O.C. (Ed.) 3rd Edition, Champaign.
5. Dissolutive capillary penetration with expanding pores and transient contact angles;Asthana;J. Colloid Interface Sci.,2000
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