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...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001065361 |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 1 ; str. 48-58 |
| Glavni autori: | Banjare, Indrajeet Singh (Author), Gandhi, Kamal, Sao, Khushbu, Arora, Sumit, Pandey, Vanita |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.01.19.5945 Hrčak Food technology and biotechnology (Online) |
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https://doi.org/10.17113/ftb.57.01.19.5945Hrčak
Food technology and biotechnology (Online)