Effects of Different Processing Conditions on Powdered Properties of Foods for Special Medical Purposes
This study aimed to explore the effects of pasteurization, ultra-high temperature instantaneous sterilization (UHT), and different spray-drying inlet temperatures on the powdered properties of foods for special medical purposes (FSMPs). The effects of different processing conditions on the reconstit...
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| Main Authors: | , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080329 |
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