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...
Spremljeno u:
| Izdano u: | Ciência e Tecnologia de Alimentos |
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| Glavni autori: | , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Teme: | |
| Online pristup: | https://www.redalyc.org/articulo.oa?id=395940115014 |
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