Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature

Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature

Dulce de leche (DL), a dairy dessert highly appreciated in Brazil, is a concentrated product containing about 70% m/m of total solids. Thermophysical and rheological properties of two industrial Brazilian Dulce de leche formulations (classic Dulce de leche and Dulce de leche added with coconut flake...

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Bibliographic Details
Main Authors: Vanessa Camarinha Barbosa, Edwin Elard Garcia-Rojas, Jane Sélia dos Reis Coimbra, Paula de Aguiar Cipriano, Eduardo Basílio de Oliveira, Javier Telis-Romero
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013-03-01
Series:Food Science and Technology
Subjects:
modelo de Bingham
doce de leite
capacidade calorífica
condutividade térmica
densidade
difusividade térmica
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100014&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100014&lng=en&tlng=en

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