Effects Provided by Sugar Substitutes upon the Quality Indicators of Model Systems of Sweetened Condensed Milk in Storage-Reference-Cited by-同舟云学术

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Effects Provided by Sugar Substitutes upon the Quality Indicators of Model Systems of Sweetened Condensed Milk in Storage

Published:2024-07 Issue: Volume: Page:
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Bolshakova E.I.^ORCID,Kruchinin A.G.^ORCID,Turovskaya S.N.^ORCID,Illarionova E.E.^ORCID,Yurova E.A.^ORCID,Barkovskaya I.A.^ORCID,Galstyan A.G.^ORCID

Publisher

American Dairy Science Association

Reference42 articles.

1. Ice cream ingredients;Arbuckle,1986

2. Influence of temperature on accelerated lactose crystallization in dulce de leche;Ares;Int. J. Dairy Technol.,2008

3. Trehalose and isomaltulose in the technology of sweetened condensed milk;Bolshakova;Food Processing: Techniques and Technology,2022

4. How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?;Castelló;J. Texture Stud.,2021

5. Dairy processing and quality assurance: An overview;Chandan,2009

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