Supplemental material - Herrera et al.
收藏NIAID Data Ecosystem2026-05-01 收录
下载链接：
https://data.mendeley.com/datasets/46bv4tmdx2
下载链接
链接失效反馈官方服务：
资源简介：
Fig S1. Selected spectra of whole milk powder (A) and yoghurt powder (B) dried at different
temperatures and spreading thickness by refractance window and Freeze-drying. (---) 40°C -
0.00161 m, (---) 40°C - 0.003 m, (---) 52°C - 0.001 m, (---) 80°C – 0.001 m, (---) 80°C –
0.003 m , (---) Freeze-drying.
Table S1. Multiple comparisons test between pH values, solubility, and hygroscopicity of
powders obtained at different drying conditions.
Table S2. Positions of the peaks for each protein structure of whole milk powder at
different temperatures and spreading thickness.
Table S3. Positions of the peaks for each protein structure of yoghurt powder at different
temperatures and spreading thickness.
Table S4. Multiple comparisons test between the position of each peak for powders obtained
at different drying conditions.
Table S5. Multiple comparisons test between intensities (FTIR) of powders obtained at
different drying conditions.
创建时间：
2023-09-11
