Published in
Elsevier, Journal of Food Engineering, (270), p. 109763, 2020
DOI: 10.1016/j.jfoodeng.2019.109763
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Reconstitution behavior of cheese powders: Effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration
Journal article published in 2020 by
Denise Felix da Silva 
,
Danai Tziouri,
Lilia Ahrné,
Nicolas Bovet,
Flemming Hofmann Larsen ,
Richard Ipsen ,
Anni Bygvrå Hougaard
,
Danai Tziouri,
Lilia Ahrné,
Nicolas Bovet,
Flemming Hofmann Larsen ,
Richard Ipsen ,
Anni Bygvrå Hougaard
This paper was not found in any repository, but could be made available legally by the author.
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