Effect of phosphate salts and varying quantities of casein and whey protein on the syrup characteristics of a sweetened condensed skimmed milk and vegetable fat blend-Reference-Cited by-同舟云学术

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Effect of phosphate salts and varying quantities of casein and whey protein on the syrup characteristics of a sweetened condensed skimmed milk and vegetable fat blend

Published:2023-07-15 Issue:10 Volume:249 Page:2741-2747
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

da Silva Fernanda Lopes^ORCID,Mauricio Érica Felipe^ORCID,de Paula Igor Lima^ORCID,da Silva Campos Nathalia^ORCID,de Almeida Celestino Jaqueline^ORCID,Stephani Rodrigo^ORCID,Perrone Ítalo Tuler^ORCID,de Carvalho Antônio Fernandes^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-023-04307-9.pdf

Reference32 articles.

1. Codex alimentarius (2006) A blend of sweetened condensed skimmed milk and vegetable fat–Spectification Codex Stan 252

2. Renhe IRT, Perrone IT, Silva PHF (2011) Leite condensado: Identidade, qualidade e tecnologia. Ed. Tempo Juiz de Fora 232p

3. Santos MC, Oliveira JN, Silva PHF, Perrone IT, Renhe IST (2009) Avaliação de aspectos normativos do leite condensado brasileiro e no mundo. Rev Inst Laticinios Cândido Tostes 64:39–47

4. Conab (2008) Leite e derivados–Análise mensal. https://www.conab.gov.br>

5. Codex alimentarius (1999). Codex Stan. http://www.fao.org/fao-who-codexalimentarius/codex-texts/list-standards/en/. Food and Agriculture Organization 1999. 212

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