Modification of physicochemical, structural, rheological, and organoleptic properties of sweetened condensed milk by maltodextrin, fructose, and lactose-Reference-Cited by-同舟云学术

Modification of physicochemical, structural, rheological, and organoleptic properties of sweetened condensed milk by maltodextrin, fructose, and lactose

Published:2021-05-22 Issue:4 Volume:15 Page:3800-3810
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Jafari Somayeh^ORCID,Jouki Mohammad^ORCID,Soltani Mostafa^ORCID

Funder

North Tehran Branch, Islamic Azad University, Tehran, Iran

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-021-00976-w.pdf

Reference58 articles.

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2. C.A. Zalazar, Concentrated milk products, in Encyclopedia Dairy Sciences, 1st edn. (Elsevier, Amsterdam, 2004), pp. 503–510

3. J.A. Nieuwenhuijse, Concentrated milk products/sweetened condensed milk, in Encyclopedia Dairy Sciences, 1st edn. (Elsevier, Amsterdam, 2004), pp. 499–503

4. D.E. Sukumar, Outline of Dairy Technology, 8th edn. (Oxford University Press, Oxford, 1994), p. 539

5. J.F. Velez-Ruiz, G.V. Barbosa-Canoras, J. Food Eng. 35, 177–190 (1998). https://doi.org/10.1016/S0260-8774(98)00019-3

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