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Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier
This study was aimed at spray drying hydrolysed casein using gum Arabic as the carrier agent, in order to decrease the bitter taste. Three formulations with differing proportions of hydrolysed casein: gum Arabic (10:90, 20:80 and 30:70) were prepared and characterized. They were evaluated for their...
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| Hlavní autoři: | , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2012
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152487/ https://ncbi.nlm.nih.gov/pubmed/25190858 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0722-z |
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