Structure improvement of milk powder for chocolate processing

authored by: Knut Franke, Katrin Heinzelmann
Organisation(s): Institute of Food Science and Human Nutrition
Food Technology Section
External Organisation(s): German Institute of Food Technology (DIL e.V.)
Type: Article
Journal: International Dairy Journal
Volume: 18
Pages: 928-931
No. of pages: 4
ISSN: 0958-6946
Publication date: 09.2008
Publication status: Published
Peer reviewed: Yes
Electronic version(s): https://doi.org/10.1016/j.idairyj.2008.03.013 (Access: Unknown)