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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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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2018
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| 主題: | |
| オンライン･アクセス: | 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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