default author photo

Douwe Wibbels

Wageningen University and Research (WUR)

Netherlands

  • Wageningen University and Research (WUR)

SCHOLARLY PAPERS

1

DOWNLOADS

121

TOTAL CITATIONS

0

Scholarly Papers (1)

Actions:
Email selected abstracts
1.

The Role of Maillard Reaction in Lactose Free Confectionery Products: A Study on Dulce De Leche

Number of pages: 28 Posted: 10 Feb 2023
Riccardo Bottiroli, Jolie Willems, Douwe Wibbels, Eugenio Aprea, Flavia Gasperi and Vincenzo Fogliano
Wageningen University and Research (WUR), Wageningen University and Research (WUR), Wageningen University and Research (WUR), University of Trento, University of Trento and Wageningen University and Research - Food Quality and Design
Downloads 121 (617,542)

Abstract:

Loading...

hydrolyzed-lactose milk, dulce de leche, Maillard reaction, food product development