Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk-Reference-Cited by-同舟云学术

Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk

Published:2020-03 Issue:1 Volume:40 Page:230-237
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ALVES Mariana Ferreira¹,BORGES Marília Viana¹,FLORÊNCIO FILHO Daniel¹,CHAVES Modesto Antônio¹,LANNA Dante Pazzanese²,PEDREIRA Márcio dos Santos¹,FERRÃO Sibelli Passini Barbosa¹,FERNANDES Sérgio Augusto de Albuquerque¹^ORCID

Affiliation:

1. Universidade Estadual do Sudoeste da Bahia, Brasil

2. Universidade de São Paulo, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40n1/0101-2061-cta-fst36418.pdf

Reference51 articles.

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2. Cheese: chemistry, physics and microbiology;Arora S.,2017

3. Absolute quantification of fatty acid and proximate composition of cow and goat powdered milks;Batiston W. P.;Journal of the Brazilian Chemical Society,2012

4. Nordic nutrition recommendations 2004 - Integrating nutrition and physical activity;Becker W.;Scandinavian Journal of Nutrition,2004

5. Chemical, structural and proteomic profile of buffalo milk powder produced in mini spray dryer;Borges M. V.;Revista Mexicana de Ingeniería Química,2017

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