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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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Oliveira, Beatriz E., Junior, Paulo C.G., Cilli, Lilian P., Contini, Luana R. F., Venturini, Anna C., Yoshida, Cristiana M. P., Braga, Matheus B.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2018
Konular:
Original Article
Online Erişim: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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