Conheça alguns dos nossos trabalhos:
Influence of micro and nanofibrillated cellulose on sweetened yogurt production and storage
Determination of Maillard Reaction markers in doce de leite by HPLC-PDA
Micellar Casein and Whey Protein as Encapsulating Agents of Natural Extracts: Antioxidant Capacity and Phenolic Compounds
Influence of different calcium-chelating salts on the colloidal structure of skimmed milk under simulated heat treatment conditions
Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche
