View in EDS HTML Full Text PDF Full Text

Physical Instability and Functional Deterioration of High-Protein Dairy Powders: Mechanisms of Caking, Agglomeration, and Rehydration Loss.

Saved in:
Bibliographic Details
Title: Physical Instability and Functional Deterioration of High-Protein Dairy Powders: Mechanisms of Caking, Agglomeration, and Rehydration Loss.
Authors: Szołtysik, Marek1 (AUTHOR), Dibagar, Nesa2 (AUTHOR) nesa.dibagar@upwr.edu.pl, Słupska, Monika3 (AUTHOR), Serowik, Małgorzata4 (AUTHOR), Gryszkin, Artur5 (AUTHOR), Figiel, Adam1,4 (AUTHOR)
Source: Molecules. Jul2026, Vol. 31 Issue 13, p2230. 37p.
Database: Academic Search Ultimate
Full text is not displayed to guests.
Description
ISSN:14203049
DOI:10.3390/molecules31132230