Modification of physicochemical, structural, rheological, and organoleptic properties of sweetened condensed milk by maltodextrin, fructose, and lactose
Somayeh Jafari, Mohammad Jouki, Mostafa Soltani
Topics & Concepts
MaltodextrinFood scienceChemistryFructoseLactoseSucroseOrganolepticSugarTotal dissolved solidsWater activitySpray dryingWater contentChromatographyEngineeringGeotechnical engineeringEnvironmental engineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProteins in Food Systems