Publication | Open Access
The influence of the dry matter content, the homogenization and the heating of concentrate on physical characteristics of whole milk powder.
25
Citations
0
References
1979
Year
Materials ScienceEngineeringWhole Milk PowderDry Matter ContentPhysical CharacteristicsFood EngineeringThermodynamicsFood ProcessingFood TechnologyHealth Sciences
No additional data available for this publication yet. Check back later!