![](/img/cover-not-exists.png)
Physicochemical, sensory and stability properties of a milk caramel spread sweetened with a glucose- galactose syrup from sweet whey
Vargas-Díaz, Sandra Liliana, Sepulveda-V, José U., Ciro-V, Hector J., Mosquera, Ana Juleza, Bejarano, EdinsonVolume:
72
Journal:
Revista Facultad Nacional de Agronomía Medellín
DOI:
10.15446/rfnam.v72n3.76558
Date:
September, 2019
File:
PDF, 587 KB
2019