<b>Storage time effect on ‘Dulce de leche’ characteristics with coffee and whey
The ‘Dulce de leche’ (milk-based caramel sauce) is a product that has good chemical and microbiological stability, but low physical stability. Physical stability refers to the maintenance of fine texture, without the appearance of ‘grittiness’ given by large lactose crystals which are slowly formed...
| Published in: | Acta Scientiarum: Technology |
|---|---|
| Main Authors: | , , , |
| Format: | Article |
| Language: | Portuguese |
| Published: |
Universidade Estadual de Maringá
2017-09-01
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| Subjects: | |
| Online Access: | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29396 |