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Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying
(Elsevier, 2021)
Demand for camel milk (CM) is increasing worldwide, due to its high nutritious value and health benefits. In this study, whole CM powders were produced by spray drying (SD) at six inlet temperatures (190 °C–250 °C) and by ...