摘要: Abstract: Specific food powders can be customized in both functional and nutritional aspects to meet the requirements of end-users. An example is dairy where surface internal compositions lead distinctive physico-chemical properties behaviour. Powder rehydration important as a critical benchmark quality for consumption. Standard methods quantify their reconstitution are relatively simple procedures that may fail recognize characteristics from speciality products. overview presented on powder techniques used industry research settings, with particular focus comprising bulk commercial powders.
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