Enzyme-modified cheese powder production: Influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds
Pelin Salum, Serap Berktaş, Mustafa Çam, Zafer Erbay
Topics & Concepts
Spray dryingFlavourPorosityChemistryIngredientWettingMaterials scienceFatty acidBulk densityParticle sizeChemical engineeringFood scienceChromatographyOrganic chemistryComposite materialEnvironmental sciencePhysical chemistryEngineeringSoil waterSoil scienceMicroencapsulation and Drying ProcessesProteins in Food SystemsMeat and Animal Product Quality