Work

Technological breakthrough and innovation in the production of whey powder with 30-40% reduction in energy costs

Year: 2016

Type: conference-paper

Source: HAL

Authors: Schuck, Pierre, Dolivet, Anne, Mejean, Serge, Tanguy-Sai, Gaëlle, Garreau, Daniel, Vezzani, Corrado, Jeantet, Romain

Institution: Science et Technologie du Lait et de l'Oeuf

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Affordable and clean energy, Industry, innovation and infrastructure, Zero hunger

Open Access status: closed

OpenAlex ID: W4300563296

FWCI:

Cites:

Cited by:

Related to: 10