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Storage time effect on ‘Dulce de leche’ characteristics with coffee and whey
The ‘Dulce de leche’ (milk-based caramel sauce) is a product that has good chemical and microbiological stability, but low physical stability. Ph ysical stability refers to the maintenance of fine texture, without the appearance of ‘grittiness’ given by large...
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| Veröffentlicht in: | Acta Scientiarum. Technology |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Universidade Estadual de Maringá
2017
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| Schlagworte: | |
| Online Zugang: | https://www.redalyc.org/articulo.oa?id=303252893015 |
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