Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature

Dulce de leche (DL), a dairy dessert highly appreciated in Brazil, is a concentrated product containing about 70% m/m of total solids. Thermophysical and rheological properties of two industrial Brazilian Dulce de leche formulations (classic Dulce de leche and Dulce de leche added with coconut flake...

Ausführliche Beschreibung

Bibliografische Detailangaben

Veröffentlicht in:	Ciência e Tecnologia de Alimentos
Hauptverfasser:	Vanessa Camarinha BARBOSA, Edwin Elard GARCIA-ROJAS, Jane Sélia dos Reis COIMBRA, Paula de Aguiar CIPRIANO, Eduardo Basílio de OLIVEIRA, Javier TELIS-ROMERO
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013
Schlagworte:	Agrociencias
Online-Zugang:	https://www.redalyc.org/articulo.oa?id=395940115014
Tags:	Tag hinzufügen Keine Tags, Fügen Sie das erste Tag hinzu!