Effects of concentration by block freezing and vacuum evaporation on the physicochemical properties and digestibility of whey
ABSTRACTWhey is a source of protein of high nutritional value. In this work, the effects of block cryoconcentration assisted by centrifugation and vacuum evaporation on the physicochemical properties and in vitro digestibility of whey were determined. In vitro digestibility analysis was performed by...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Taylor & Francis Group
2023-12-01
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| Serier: | CyTA - Journal of Food |
| Fag: | |
| Online adgang: | https://www.tandfonline.com/doi/10.1080/19476337.2023.2196321 |
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