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The Impact of Varying Lactose-to-Maltodextrin Ratios on the Physicochemical and Structural Characteristics of Pasteurized and Concentrated Skim and Whole Milk–Tea Blends.
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- Foods, 2024, v. 13, n. 18, p. 3016, doi. 10.3390/foods13183016
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- Article
Process-Induced Molecular-Level Protein–Carbohydrate–Polyphenol Interactions in Milk–Tea Blends: A Review.
- Published in:
- Foods, 2024, v. 13, n. 16, p. 2489, doi. 10.3390/foods13162489
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- Publication type:
- Article