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Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche.
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- European Food Research & Technology, 2024, v. 250, n. 5, p. 1529, doi. 10.1007/s00217-024-04481-4
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- Article
Effect of phosphate salts and varying quantities of casein and whey protein on the syrup characteristics of a sweetened condensed skimmed milk and vegetable fat blend.
- Published in:
- European Food Research & Technology, 2023, v. 249, n. 10, p. 2741, doi. 10.1007/s00217-023-04307-9
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- Publication type:
- Article