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...
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 |
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Format: | Article |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013-03-01
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Series: | Food Science and Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100014&lng=en&tlng=en |
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