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    HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE TECHNOLOGICAL PROPERTIES OF WHOLE MILK POWDER FOR APPLICATIONS IN FOOD INDUSTRY

    HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE TECHNOLOGICAL PROPERTIES OF WHOLE MILK POWDER FOR APPLICATIONS IN FOOD INDUSTRY by Valéria M. Santos, Júlia d’A. Francisquini, Tatiana S. Lima, Natalia C. Mesa, Luiz Fernando C. de Oliveira, Rodrigo Stephani, Antônio F. de Carvalho, Ítalo T. Perrone

    Published 2025-02-01
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