International Journal of Food Properties
Volume 24, 2021 - Issue 1
Original Article
Insolubility and denaturation of whey proteins of skimmed camel milk as affected by spray drying operating parameters
Haileeyesus Habtegebriela Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya;b Department of Mechanical Engineering, Faculty of Engineering and Technology, University of Botswana, Gaborone, Botswana;c Department of Food Processing Engineering, Faculty of Engineering and Technology, Wolkite University, Wolkite, EthiopiaCorrespondence[email protected]
https://orcid.org/0000-0003-1627-499X
https://orcid.org/0000-0003-1627-499X, Dintwa Edwardb Department of Mechanical Engineering, Faculty of Engineering and Technology, University of Botswana, Gaborone, Botswanahttps://orcid.org/0000-0002-7812-0745
https://orcid.org/0000-0002-7812-0745, Michael Wawirea Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenyahttps://orcid.org/0000-0002-5972-3858
https://orcid.org/0000-0002-5972-3858 & Eyassu Seifud Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Gaborone, Botswanahttps://orcid.org/0000-0003-0700-4648
https://orcid.org/0000-0003-0700-4648