Work

The use of spray drying technology to reduce bitter taste of casein hydrolysate

Year: 2009

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2009.10.012

Authors: C.S. Favaro-Trindade, A.S. Santana, E.S. Monterrey-Quintero, M.A. Trindade, F.M. Netto

Institutions: Universidade de São Paulo, Universidade Estadual de Campinas (UNICAMP)

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Fundação de Amparo à Pesquisa do Estado de São Paulo

OpenAlex ID: W2144007806

FWCI: 11.26

Cites: 30

Cited by: 278

Related to: 10