Effect of protein content on the physical stability and microstructure of a model infant formula
The effect of protein content (6.68-11.88 g protein 100 g-1 powder) on the microstructure and physical stability of dry infant formula was investigated at relative humidities (RH) of 0 and 54.4%. Time-dependent lactose crystallisation of powders occurred at lower water contents as protein level decr...
| Autores principales: | , , , , , |
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| Formato: | Journal article |
| Lenguaje: | English |
| Publicado: |
2013
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