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texto impreso
GASTÓN ARES, Autor ; ANA GIMÉNEZ, Autor ; ADRIANA GÁMBARO, AutorThree different instrumental texture methods (vane yield stress determination, forward extrusion and penetration tests) were used to characterize nonoral texture of 13 commercial samples of dulce de leche, a type of sweetened condensed milk. Two[...]Article : texto impreso
texto impreso
M. G. CORRADINI, Autor ; M. PELEG, AutorCommercial samples of dulce de leche (milk sweet, caramel jam) of two types, made by two different manufacturers were squeezed between two parallel Teflon® plates, 64 mm in diameter. The initial height of the samples was about 8 mm and they were[...]Article : texto impreso
The vane method is a relatively simple and reliable rheological test for measuring the yield stress of food dispersionstexto impreso
documento electrónico
N. RANALLI, Autor ; S.C. ANDRÉS, Autor ; ALICIA N. CALIFANO, AutorPhysicochemical and rheological characterization of “dulce de leche,” a milk-based sauce especially popular in South America, was carried out on different types of commercial products (traditional, confectionery, reduced calories or reduced fat)[...]Article : texto impreso
texto impreso
Contenido: Dulce de leche a partir de leche hidrolizada ensayo previo. Applications of the pro-milk MK II. Selección de muestras al azar instituto nacional de investigaciones tecnológicas y normalización. Tecn[...]Article : texto impreso
Article : texto impreso
ROVEDO, CLARA O., Autor ; VIOLLAZ, PASCUAL E., Autor ; SUAREZ, CONSTANTINO, Autor |