Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying
Marija Peruško, Sami Ghnimi, Ana Simović, Nikola Stevanović, Mirjana Radomirović, Adem Gharsallaoui +4 more
LWT
Concepts
Maillard reactionSolubilityChemistryWhey proteinSpray dryingFood scienceAntioxidantCasein