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1 Ergebnisse
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Evolution of soluble solid content and evaporation rate cur..:
FRANCISQUINI, Júlia d'Almeida
;
PEREIRA, João Pablo Fortes
;
PINTO, Michele da Silva
...
Food Science and Technology. 39 (2019) 1 - p. 78-82 , 2019
Link:
https://doi.org/10.1590/fst.26617
RT Journal T1
Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.26617&Exemplar=1&LAN=DE A1 FRANCISQUINI, Júlia d'Almeida A1 PEREIRA, João Pablo Fortes A1 PINTO, Michele da Silva A1 CARVALHO, Antônio Fernandes A1 PERRONE, Ítalo Tuler A1 SILVA, Paulo Henrique da Fonseca da PB FapUNIFESP (SciELO) YR 2019 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 39 IS 1 SP 78 OP 82 LK http://dx.doi.org/https://doi.org/10.1590/fst.26617 DO https://doi.org/10.1590/fst.26617 SF ELIB - SuUB Bremen
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