Published in
Elsevier, International Dairy Journal, (74), p. 27-38, 2017
DOI: 10.1016/j.idairyj.2017.01.005
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The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties
Journal article published in 2017 by
Denise Felix da Silva,
Flemming Hofmann Larsen 
,
Anni Bygvrå Hougaard,
Richard Ipsen
,
Anni Bygvrå Hougaard,
Richard Ipsen
This paper was not found in any repository, but could be made available legally by the author.
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