Rheological Behavior of Low-Fat Dulce De Leche with Added Xanthan Gum-Reference-Cited by-同舟云学术

Rheological Behavior of Low-Fat Dulce De Leche with Added Xanthan Gum

Published:2016-07-08 Issue:4 Volume:41 Page:e13011
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Ranalli Natalia¹²,Andrés Silvina C.¹,Califano Alicia N.¹

Affiliation:

1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas; Universidad Nacional de La Plata; La Plata Argentina

2. Dpto Ingeniería Química, Facultad de Ingeniería.; UNLP; La Plata Argentina

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13011/fullpdf

Reference32 articles.

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3. Lubricated squeezing flow viscometry for dulce de leche (milk sweet) Viscometría de extensión biaxial sin fricción de dulce de leche;Corradini;Food Sci. Technol. Int.,2000

4. A rheological characterization of semi-solid dairy systems;Doublier;Food Chem.,2008

5. Xanthan gum: Production, recovery, and properties;García-Ochoa;Biotechnol. Adv.,2000

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