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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
The effect of transglutaminase on the characterization of lactose-free skimmed milk powder.
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- European Food Research & Technology, 2024, v. 250, n. 5, p. 1417, doi. 10.1007/s00217-024-04476-1
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- Article
Sorbate addition in Dulce de Leche: pH and thermal effect determinate by RP-HPLC.
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- European Food Research & Technology, 2024, v. 250, n. 3, p. 763, doi. 10.1007/s00217-023-04418-3
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- Article