A carregar...
Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulin
Changes in whey protein (10%, w/v) induced by dry-heating (60 °C for 5 days at a relative humidity of 63%), wet-heating (85 °C for 30 min) or the two-combined heating in absence or presence of inulin (8%, w/v) were studied. Mixture of whey protein and inulin showed significantly higher absorbance at...
Na minha lista:
| Publicado no: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2019
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6811463/ https://ncbi.nlm.nih.gov/pubmed/31695935 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00577-w |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|