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Evaluation of Maillard reaction intensity, physical-chemistry attributes and texture analysis in "Dulce de Leche".
Evaluation of Maillard reaction intensity, physical-chemistry attributes and texture analysis in "Dulce de Leche".
2016
Júlia d’Almeida Francisquini
L N de Oliveira
J. P. F. Pereira
Rodrigo Stephani
Ítalo Tuler Perrone
P. H. F. da Silva
Keywords:
Chemistry
Maillard reaction
Food quality
Rheology
Water content
Food science
Water activity
milk products
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