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Journal: Foods, 2024
Volume: 13
Number: 3016
3016
Article: The Impact of Varying Lactose-to-Maltodextrin Ratios on the Physicochemical and Structural Characteristics of Pasteurized and Concentrated Skim and Whole Milk–Tea Blends
Authors: by Dilema Wijegunawardhana, Isuru Wijesekara, Rumesh Liyanage, Tuyen Truong, Mayumi Silva and Jayani Chandrapala
Link: https://www.mdpi.com/2304-8158/13/18/3016

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