Influences of chia flour and the concentration of total solids on the characteristics of ‘dulce de leche’ from goat milk-Reference-Cited by-同舟云学术

Influences of chia flour and the concentration of total solids on the characteristics of ‘dulce de leche’ from goat milk

Published:2018-12 Issue:suppl 1 Volume:38 Page:338-344
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CHAVES Marcia Alves¹,SOUZA Aloísio Henrique Pereira de²,COLLA Eliane³,BITTENCCOURT Paulo Rodrigo Stival³,MATSUSHITA Makoto¹

Affiliation:

1. Universidade Estadual de Maringá, Brazil

2. Instituto Federal do Mato Grosso do Sul, Brazil

3. Universidade Tecnológica Federal do Paraná, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38s1/0101-2061-cta-1678-457X22017.pdf

Reference33 articles.

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2. A rapid method of total lipid extraction and purification;Bligh E. G.;Canadian Journal of Biochemistry and Physiology,1959

3. Dispõe sobre o Regulamento Técnico para Fixação de Identidade e Qualidade de Doce de Leite. (Portaria nº 354 de 04 de setembro de 1997);Diário Oficial [da] República Federativa do Brasil,1997

4. Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina;Capitanni M. I.;Journal of Agricultural and Food Chemistry,2013

5. Effects of controlled atmospheres and low temperature on storability of chestnuts manually and mechanically harvested;Cecchini M.;Postharvest Biology and Technology,2011

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