Phase Transitions of Sweetened Condensed Milk in Extended Storage Temperature Ranges
Sweetened condensed milk is a popular food in various climatic zones, including those regions where average winter temperature falls below –30°C. Such low temperatures can trigger crystallization because they disrupt the native structure of biopolymers. These processes spoil the quality of sweetened...
| Autors principals: | , , |
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| Format: | Article |
| Idioma: | English |
| Publicat: |
Kemerovo State University
2022-10-01
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| Col·lecció: | Техника и технология пищевых производств |
| Matèries: | |
| Accés en línia: | https://fptt.ru/en/issues/20632/20586/ |