Effect of storage conditions on the physicochemical properties of infant milk formula powders containing different lactose-to-maltodextrin ratios
A.K.M. Masum, Jayani Chandrapala, Thom Huppertz, Benu Adhikari, Bogdan Zisu
Topics & Concepts
MaltodextrinLactoseCakingCrystallinityRelative humidityFood scienceSpray dryingChemistrySolubilityChromatographyOrganic chemistryCrystallographyThermodynamicsPhysicsMicroencapsulation and Drying ProcessesProteins in Food SystemsFood composition and properties