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The effect of induced crystallization of lactose on dulce d..:
Netto, Gabriel Gama
;
Francisquini, Júlia d'Almeida
;
de Carvalho, Antônio Fernandes
..
European Food Research and Technology. 249 (2022) 2 - p. 283-294 , 2022
Link:
https://doi.org/10.1007/s00217-022-04115-7
RT Journal T1
The effect of induced crystallization of lactose on dulce de leche properties
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s00217-022-04115-7&Exemplar=1&LAN=DE A1 Netto, Gabriel Gama A1 Francisquini, Júlia d'Almeida A1 de Carvalho, Antônio Fernandes A1 Stephani, Rodrigo A1 Perrone, Italo Tuler PB Springer Science and Business Media LLC YR 2022 SN 1438-2377 SN 1438-2385 JF European Food Research and Technology VO 249 IS 2 SP 283 OP 294 LK http://dx.doi.org/https://doi.org/10.1007/s00217-022-04115-7 DO https://doi.org/10.1007/s00217-022-04115-7 SF ELIB - SuUB Bremen
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