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: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2025.2473540 |
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