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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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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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  Data: 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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  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. May2024, Vol. 250 Issue 5, p1529-1536. 8p.
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      – Type: doi
        Value: 10.1007/s00217-024-04481-4
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      – Code: eng
        Text: English
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        StartPage: 1529
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      – TitleFull: 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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            NameFull: Sad, Maria Esther
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            NameFull: Silva, Monisa Gouvêa
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            – D: 01
              M: 05
              Text: May2024
              Type: published
              Y: 2024
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