How to get optimal product performance with minimal costs?
Drying is one of the key processes to produce protein ingredients or protein containing food products with a long shelf life.
The drying process determines to a great extent the physical (handling and stability) and sensory properties and microbial shelf life stability of the protein product.
Fill out the form below to download this white paper
We will send you an e-mail with an activation link.
Thank you for requesting our white paper on The drying of protein ingredients!