Effects of maltodextrin in freeze drying on the physical and functional properties of different type of milk powder
This study examines the impact of maltodextrin concentration (0%-20%) on the physical and functional properties of freeze-dried cow and mare milk powder. Maltodextrin, a common additive in milk powder production, can significantly affects the physical properties of the powder by improving solubility...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Informa Healthcare
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/121508/1/121508.pdf http://psasir.upm.edu.my/id/eprint/121508/ https://www.tandfonline.com/doi/full/10.1080/23311932.2025.2473540 |
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