Production of dulce de leche: The effect of starch addition-Reference-Cited by-同舟云学术

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Production of dulce de leche: The effect of starch addition

Published:2015-06 Issue:1 Volume:62 Page:417-423
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Silva Fernanda Lopes da,Ferreira Hiani Aparecida Lima,Souza Alisson Borges de,Almeida Débora de Freitas,Stephani Rodrigo,Pirozi Monica Ribeiro^ORCID,Carvalho Antônio Fernandes de,Perrone Ítalo Tuler

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Official methods of analysis of AOAC International;AOAC,2005

2. Avaliação sensorial de doce de leite pastoso: preferência e aceitação de produtos comerciais brasileiros e argentinos;Bellarde,2001

3. Cor de doce de leite pastoso; Colour of pasty milk;Ferreira;Coletânea do Instituto de Tecnologia de Alimentos,1989

4. Chemical modifications and degradation of starch;Fleche,1985

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1. Tendências e perspectivas: o potencial do doce de leite caprino brasileiro na indústria alimentícia;Caderno Pedagógico;2024-06-22

2. FARKLI ORANLARDA EVAPORASYON UYGULAMASIYLA AROMALI SÜT REÇELİ ÜRETİMİ;Gıda;2024-04-15

3. Arequipe;Sweetened Concentrated Milk Products;2024

4. Elaboration and Characterization of Dulce de Leche with Reduced Sugar Content;Dairy;2023-11-17

5. Effects of Orange Essential Oil on Some Parameters of Dulce De Leche Prepared with Plant-Based Hazelnut Milk and Cow's Milk Combinations;2023-04-20

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