Kinetics of heat-induced browning in concentrated milk with sucrose as affected by pH and temperature;Cinética del pardeamiento inducido por calor en sistemas de leche concentrada con alto contenido de sacarosa. Influencia del pH y de la temperatura

Food Science and Technology International

Volumn 5, Issue 5, 1999, Pages 407-413

  Pauletti, M S ^a   Matta, E J ^b   Rozycki, S ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Instituto de Desarrollo Tecnologico para la Industria Quimica   (Argentina)

Author keywords

browning; dulce de leche; heat induced; kinetics; optical properties

Indexed keywords

EID: 0033269323     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329900500506     Document Type: Article

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