Article Versions Notes

Wijegunawardhana D, Wijesekara I, Liyanage R, Truong T, Silva M, Chandrapala J. The Impact of Varying Lactose-to-Maltodextrin Ratios on the Physicochemical and Structural Characteristics of Pasteurized and Concentrated Skim and Whole Milk–Tea Blends. Foods. 2024; 13(18):3016. https://doi.org/10.3390/foods13183016

Wijegunawardhana, Dilema, Isuru Wijesekara, Rumesh Liyanage, Tuyen Truong, Mayumi Silva, and Jayani Chandrapala. 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" Foods 13, no. 18: 3016. https://doi.org/10.3390/foods13183016

Wijegunawardhana, D., Wijesekara, I., Liyanage, R., Truong, T., Silva, M., & Chandrapala, J. (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. Foods, 13(18), 3016. https://doi.org/10.3390/foods13183016