Effect of composition and storage conditions on the flowability of dairy powders

By J. Fitzpatrick, Kate M. Barry, P.S.M. Cerqueira, T. Iqbal, J. O'Neill, Y. Roos. 2007

190 citations recorded by the source corpus.

Subfields: Computational Mechanics, Food Science, Polymers and Plastics

View Paper: https://www.semanticscholar.org/paper/6b3fdeeed0b5a5b91a93bf97cb67ef411fd42be3

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In Food Science

1. S. Dirim
2. G. Caliskan

Citations in the corpus

• The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders (2016, background): “[58] reported that an increase in moisture content of powders has been found to increase the cohesion between powder particles, resulting in lower flowability.”