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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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Raman spectroscopy in the quality analysis of dairy products: A literature review.
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- Journal of Raman Spectroscopy, 2021, v. 52, n. 12, p. 2444, doi. 10.1002/jrs.6214
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- Article