http://researchonline.federation.edu.au/vital/access/manager/Index ${session.getAttribute("locale")} 5 The effect of protein types and low molecular weight surfactants on spray drying of sugar-rich foods http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:3786 Wed 07 Apr 2021 13:34:49 AEST ]]> Surface modification of spray dried food and emulsion powders with surface-active proteins : A review http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:1930 Wed 07 Apr 2021 13:32:59 AEST ]]> Effect of addition of proteins on the production of amorphous sucrose powder through spray drying http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:1909 Wed 07 Apr 2021 13:32:58 AEST ]]> The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:1910 Wed 07 Apr 2021 13:32:58 AEST ]]>