Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)-Reference-Cited by-同舟云学术

Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)

Published:2019-03 Issue:1 Volume:39 Page:78-82
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

FRANCISQUINI Júlia d’Almeida¹,PEREIRA João Pablo Fortes¹,PINTO Michele da Silva¹,CARVALHO Antônio Fernandes¹,PERRONE Ítalo Tuler¹,SILVA Paulo Henrique da Fonseca da²

Affiliation:

1. Universidade Federal de Viçosa, Brasil

2. Universidade Federal de Juiz de Fora, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39n1/0101-2061-cta-fst26617.pdf

Reference13 articles.

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3. Tecnologia para a fabricação de doce de leite;Perrone I. T.;Revista do Instituto de Latícinios Cândido Tostes,2007

4. Doce de leite: aspectos tecnológicos;Perrone I. T.,2011

5. Recent advances in spray drying relevant to the dairy industry: a comprehensive critical review;Schuck P.;Drying Technology,2016

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