Physicochemical, sensory and stability properties of a milk caramel spread sweetened with a glucose- galactose syrup from sweet whey
Whey is a dairy industry by-product with an adverse environmental impact; therefore, obtaining sweeteners from it promote a circular economy and is an alternative to mitigate the environmental problems. The aim of this research was to evaluate the effect of different inclusions (10%, 20%, and 30%) o...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia, Sede Medellín
2019-09-01
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| Series: | Revista Facultad Nacional de Agronomía Medellín |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/refame/article/view/76558 |