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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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Bibliografski detalji
Glavni autori: Subtil, S. F., Rocha-Selmi, G. A., Thomazini, M., Trindade, M. A., Netto, F. M., Favaro-Trindade, C. S.
Format: Artigo
Jezik:Inglês
Izdano: Springer India 2012
Teme:
Online pristup: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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