Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product
“Dulce de leche” (milk sweet) is a typical Argentine confectionery product prepared with milk which is concentrated by evaporation in the presence of added sucrose. Its sugar composition, water activity (aw) and pH values of commercial samples were studied. Water activity varied between 0.80 and 0.8...
Guardado en:
| Autores principales: | FERRAMONDO, A., CHIRIFE, J., PARADA, J.L., VIGO, S. |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v49_n3_p821_FERRAMONDO |
| Aporte de: |
Ejemplares similares
-
Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product
Publicado: (1984) -
The Effect of pH and Temperature on the Rheological Behavior of Dulce De Leche, A Typical Dairy Argentine Product
Publicado: (1991) -
The Effect of pH and Temperature on the Rheological Behavior of Dulce De Leche, A Typical Dairy Argentine Product
por: Rovedo, C.O., et al. -
Chemical microbiology.
por: Rose, Anthony H.
Publicado: (1970) - TIER Industry Report - Confectionery & Bakery Products