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Aim of this work was the investigation of selected physical proprieties of model soy-drink powder, taking into account type and quantities of lecithin added during agglomeration. The model soy-drink powder was made of soy protein and whey powder (in proportion 1:3). The agglomeration was carried out in mechanical and fluidized-bed aglomerators. During this process aqueous lecithin dispersion was sprayed...
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