Effect of milk composition on spray-dried high-fat milk powders and their use in chocolate
Lait, 82 4 (2002) 531-539
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Advanced Dairy Chemistry, Volume 2
D. S. Waldron, W. Hoffmann, W. Buchheim, et al.Advanced Dairy Chemistry, Volume 2 245 (2020)
https://doi.org/10.1007/978-3-030-48686-0_9
102 (2017)
https://doi.org/10.1002/9781118923597.ch5
Solid Fat Content, Pre-Crystallization Conditions, and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues
Aleksandra Torbica, Dubravka Jambrec, Jelena Tomić, et al.International Journal of Food Properties 19 (5) 1029 (2016)
https://doi.org/10.1080/10942912.2015.1052881
https://doi.org/10.1002/9781118913758.refs
Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage
Zafer Erbay and Nurcan KocaJournal of Dairy Science 98 (12) 8391 (2015)
https://doi.org/10.3168/jds.2015-9765
Releasing Fat in Whole Milk Powder during Fluidized Bed Drying
Nima Yazdanpanah and Tim A. G. LangrishDrying Technology 30 (10) 1081 (2012)
https://doi.org/10.1080/07373937.2012.669000
https://doi.org/10.1002/9781444319880.refs
Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures
Marie-Laure Vignolles, Christelle Lopez, Cécile Le Floch-Fouéré, et al.Dairy Science & Technology 90 (2-3) 287 (2010)
https://doi.org/10.1051/dst/2009057
Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition
Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler and Joselio VieiraEuropean Food Research and Technology 227 (4) 1215 (2008)
https://doi.org/10.1007/s00217-008-0839-5
Effect of composition and storage conditions on the flowability of dairy powders
J.J. Fitzpatrick, K. Barry, P.S.M. Cerqueira, et al.International Dairy Journal 17 (4) 383 (2007)
https://doi.org/10.1016/j.idairyj.2006.04.010
Advances in Food and Nutrition Research
Mary Ann Augustin and Punsandani UdabageAdvances in Food and Nutrition Research 53 1 (2007)
https://doi.org/10.1016/S1043-4526(07)53001-9
Free fat, surface fat and dairy powders: interactions between process and product. A review
Marie-Laure Vignolles, Romain Jeantet, Christelle Lopez and Pierre SchuckLe Lait 87 (3) 187 (2007)
https://doi.org/10.1051/lait:2007010