Journal of Culinary Science & Technology
 2024
DOI: 10.1080/15428052.2024.2361711
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Milk Proteins as Alternative Ingredients Replacing Sugar and Their Effects on Chemical, Technological and Sensory Quality of Cookies

Stael Tonial Tomiello Hércules,
Marina R. Komeroski,
Raísa V. Homem
et al.
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