Results 101 to 110 of about 127 (111)

Advantages of using ohmic heating in Dulce de Leche manufacturing

Innovative Food Science and Emerging Technologies, 2020
Leandro Cappato, Erick Esmerino, Roberto Pinto Cucinelli Neto   +2 more
exaly  

Características de las mujeres donantes de un banco de leche materna y relación con el tiempo de donación

Anales De Pediatría, 2014
C R Pallas Alonso, C R Pallás Alonso
exaly  

Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)

Food Research International, 2020
Gustavo Ramos, Erick Esmerino, Tatiana Colombo Pimentel   +2 more
exaly  

Concentración de yodo en la leche ultrapasteurizada de vaca. Aplicaciones en la práctica clínica y en la nutrición comunitaria

Medicina Clínica, 2015
Mercedes Espada
exaly  

Isolation and Characterization of Melanoidins from Dulce de Leche, A Confectionary Dairy Product

Molecules, 2019
Guillermo Moyna, Fernando Ferreira
exaly  

Preference mapping of dulce de leche commercialized in Brazilian markets

Journal of Dairy Science, 2015
Daniel Granato, Rodrigo N Cavalcanti, C A Conte Junior   +2 more
exaly  

Lubricated squeezing flow viscometry for dulce de leche (milk sweet) Viscometría de extensión biaxial sin fricción de dulce de leche

Food Science and Technology International, 2000
Micha Peleg
exaly  

Dulce de Leche, a typical product of Latin America: Characterisation by physicochemical, optical and instrumental methods

Food Chemistry, 2015
R S L Raices, C A Conte Junior, A G Cruz   +2 more
exaly  

Bancos de leche materna: una iniciativa necesaria que salva vidas

José Castillo, Nadia Bernat, Salomé Ortiz   +2 more
openaire   +1 more source

Note: Color development rate in dulce de leche

Food Science and Technology International, 1995
exaly