Efecto de la leche de cabra en la calidad sensorial y tiempo de procesado del dulce de leche
Researches that contribute to a better technological use of the goat milk are still necessary. In this context, thepresent work had as objective the sensory evaluation of three formulations of Doce de Leite as well the influence of theseformulations in processing time. The employed formulations cont...
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| Publicat a: | Ciencia y Tecnología Alimentaria |
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| Autors principals: | , , , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2005
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=72450402 |
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