Eur Food Res Technol
 2024
DOI: 10.1007/s00217-024-04481-4
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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

Jaqueline de Almeida Celestino,
Maria Esther Sad,
Monisa Gouvêa Silva
et al.
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