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Spray-drying of grape skin-whey protein concentrate mixture

The aim of this work was to evaluate the effect of process conditions (inlet air temperature, paste flow rate, and whey protein concentration) on the physical and physicochemical characteristics of the powder obtained from spray dried grape skin-whey protein concentrate mixture. The experiments were...

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Bibliografische gegevens
Gepubliceerd in:J Food Sci Technol
Hoofdauteurs: Oliveira, Beatriz E., Junior, Paulo C.G., Cilli, Lilian P., Contini, Luana R. F., Venturini, Anna C., Yoshida, Cristiana M. P., Braga, Matheus B.
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Springer India 2018
Onderwerpen:
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6098782/
https://ncbi.nlm.nih.gov/pubmed/30150829
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3299-3
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