✦ LIBER ✦

Development of Insolubility in Dehydration of Dairy Milk Powders

✍ Scribed by A.J. Baldwin; G.N.T. Truong

Book ID: 115031567
Publisher: Institution of Chemical Engineers
Year: 2007
Tongue: English
Weight: 384 KB
Volume: 85
Category: Article
ISSN: 0960-3085
DOI: 10.1205/fbp07008

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Encyclopedia of Dairy Sciences || DEHYDR

Encyclopedia of Dairy Sciences || DEHYDRATED DAIRY PRODUCTS | Milk Powder: Types and Manufacture

✍ Schuck, P. 📂 Article 📅 2011 🏛 Elsevier ⚖ 369 KB

Development and characterization of dehy

Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture

✍ Herta Aidoo; Esther Sakyi-Dawson; Kwaku Tano-Debrah; Firibu Kwesi Saalia 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 199 KB

Insolubility of milk powder products — A

Insolubility of milk powder products — A minireview

✍ Baldwin, Alan J. (author) 📂 Article 📅 2010 🏛 Springer-Verlag 🌐 English ⚖ 245 KB

Insolubility of milk powder products — A

Insolubility of milk powder products — A minireview

✍ Baldwin, Alan J. (author) 📂 Article 📅 2010 🏛 Springer-Verlag 🌐 English ⚖ 245 KB

Influence of milk proteins on the develo

Influence of milk proteins on the development of lactose-induced stickiness in dairy powders

✍ S.A. Hogan; D.J. O'Callaghan 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 723 KB

Optimisation of chocolate formulation us

Optimisation of chocolate formulation using dehydrated peanut–cowpea milk to replace dairy milk

✍ Herta Aidoo; Esther Sakyi-Dawson; Lawrence Abbey; Kwaku Tano-Debrah; Firibu Kwes 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 214 KB

## Abstract **BACKGROUND:** The rheological properties of chocolate, based upon its acceptability by consumers, are determined largely by the ingredients and their proportions used in the formulations. Milk chocolates are very popular because milk provides flavour and smooth texture to the product.