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Physicochemical Properties and Oxidative Stability of Milk Fortified with Spray-Dried Whey Protein Concentrate–Iron Complex and In Vitro Bioaccessibility of the Added Iron
In the present study, spray-dried whey protein concentrate–iron (WPC–Fe) complex was prepared using a laboratory-scale spray drier under the optimized conditions of inlet temperature 180 °C, flow rate 2.66 mL/min and total solids 15% with the objective to make iron compatible with food products. In...
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| Foilsithe in: | Food Technol Biotechnol |
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| Main Authors: | , , , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
University of Zagreb Faculty of Food Technology and Biotechnology
2019
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6600298/ https://ncbi.nlm.nih.gov/pubmed/31316276 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.57.01.19.5945 |
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