Spray-drying of grape skin-whey protein concentrate mixture.

Autor: Oliveira BE; 2Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, 210 São Nicolau Street, Diadema, SP 09913-030 Brazil., Junior PCG; 1Department of Chemical Engineering, Federal University of São Paulo, UNIFESP, 210 São Nicolau Street, Diadema, SP 09913-030 Brazil., Cilli LP; 2Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, 210 São Nicolau Street, Diadema, SP 09913-030 Brazil., Contini LRF; 2Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, 210 São Nicolau Street, Diadema, SP 09913-030 Brazil., Venturini AC; 2Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, 210 São Nicolau Street, Diadema, SP 09913-030 Brazil., Yoshida CMP; 2Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, 210 São Nicolau Street, Diadema, SP 09913-030 Brazil., Braga MB; 1Department of Chemical Engineering, Federal University of São Paulo, UNIFESP, 210 São Nicolau Street, Diadema, SP 09913-030 Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2018 Sep; Vol. 55 (9), pp. 3693-3702. Date of Electronic Publication: 2018 Aug 01.