Results 191 to 195 of about 964 (195)

Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche

European Food Research and Technology
Jaqueline De Almeida Celestino, Maria Esther Sàd, Monisa Gouvea Silva   +2 more
exaly  

Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin

Food Structure
Diego B Genovese
exaly  

Nota: Influencia de los sólidos solubles, de la acidez y del azúcar sobre el color del dulce de leche/ Note: Influence of soluble solids, acidity and sugar on the color of dulce de leche

Food Science and Technology International, 1996
exaly  

Study of Melanoidins of the Maillard Reaction in Dulce de Leche

Cristina Olivaro, Fernando Ferreira
exaly  

Experimental designs applied in research and development of dulces de leche

Jessica Alejandra Hidalgo-Piamba, José Steven Motato-Guerra, Daniela Latorre-Castaño, Juan Sebastián Ramírez-Navas   +3 more
openaire   +1 more source