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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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Bibliographic Details
Title: Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche.
Authors: Celestino, Jaqueline de Almeida1 (AUTHOR), Sad, Maria Esther2 (AUTHOR), Silva, Monisa Gouvêa1 (AUTHOR), Cunha, Carolina Neves2 (AUTHOR), Stephani, Rodrigo1 (AUTHOR), Perrone, Ítalo Tuler2 (AUTHOR) italotulerperrone@gmail.com
Source: European Food Research & Technology. May2024, Vol. 250 Issue 5, p1529-1536. 8p.
Database: Hospitality & Tourism Complete
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ISSN:14382377
DOI:10.1007/s00217-024-04481-4