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Showing 1 to 1 of 1 for “"Powder structures"”.
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The post-dehydration processing and the effects on the structural modifications and functionalities of milk protein powders
… chemical compositions and the heterogeneity of structures are believed to contribute to the complexity in the physicochemical behaviours of dairy powders. Post-dehydration technology is widely used as an effective method to modify the structural properties and potentially improve the …