𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Fat characteristics and stability of nondairy and dairy powdered creamers

✍ Scribed by Jolly, Ramesh C.; Kosikowski, Frank V.

Book ID
126261792
Publisher
American Chemical Society
Year
1974
Tongue
English
Weight
498 KB
Volume
22
Category
Article
ISSN
0021-8561

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Analytical Methods for Food and Dairy Po
Analytical Methods for Food and Dairy Powders (Schuck/Analytical Methods for Food and Dairy Powders) || Determination of Total Fat and Free Fat Content
✍ Schuck, Pierre; Dolivet, Anne; Jeantet, Romain πŸ“‚ Article πŸ“… 2012 πŸ› Wiley-Blackwell 🌐 English βš– 89 KB

Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great