Loss of available lysine during processing of different dulce de leche formulations

International Journal of Dairy Technology

Volumn 58, Issue 3, 2005, Pages 164-168

  Malec, Laura S ^a   Llosa, Ricardo A ^a   Naranjo, Gabriela B ^a   Vigo, María S ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Available lysine; Dulce de leche; Maillard reaction

Indexed keywords

FAT; FRUCTOSE; GLUCOSE; LACTOSE; LYSINE; SUCROSE; SUGAR;

ARTICLE; DAIRY PRODUCT; DULCE DE LECHE; FOOD COMPOSITION; FOOD PROCESSING; GLYCATION; HEAT TREATMENT; MILK; PRIORITY JOURNAL;

EID: 23244466613     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2005.00202.x     Document Type: Article

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