ArticleFoods (Basel, Switzerland)2024

The Impact of Varying Lactose-to-Maltodextrin Ratios on the Physicochemical and Structural Characteristics of Pasteurized and Concentrated Skim and Whole Milk-Tea Blends.

Dilema Wijegunawardhana et al.PubMed ↗Full text ↗Publisher ↗

No numbers read from the abstract.