Influence of heat treatment and calcium sequestering salts on in vitro protein digestion in blends of skimmed buffalo and bovine milk
This study investigated the impact of the addition of 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment (85 or 95 °C for 5 min) on the in vitro gastrointestinal digestibility of proteins in blends (0:100, 25:75, 50:50, 75:25, 100:0) of skimmed buffalo and bovine m...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24001758 |
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