Φορτώνει......
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...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Acta Scientiarum. Technology |
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| Κύριοι συγγραφείς: | , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Universidade Estadual de Maringá
2017
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| Θέματα: | |
| Διαθέσιμο Online: | https://www.redalyc.org/articulo.oa?id=303252893015 |
| Ετικέτες: |
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