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The distribution of fat in dried dairy particles determines flavor release and flavor stability

C W Park1, M A Drake

  • 1Dept. of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State Univ., Raleigh, NC, 27695, U.S.A.

Journal of Food Science
|March 7, 2014
PubMed

Keywords:
dairy powdersflavorfree fatlipid oxidationspray drying

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