Consumer reaction to changes in sensory profile of dulce de leche due to lactose hydrolysis

International Dairy Journal

Volumn 18, Issue 9, 2008, Pages 951-955

  Giménez, Ana ^a   Ares, Gastón ^a   Gámbaro, Adriana ^a  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

[No Author keywords available]

Indexed keywords

ADDITION REACTIONS; BIOINFORMATICS; CALCULATIONS; ESTIMATION; INDUSTRIAL ENGINEERING; SUGARS; WEIBULL DISTRIBUTION;

(111) TEXTURE; (E ,3E) PROCESS; ELSEVIER (CO); LACTOSE HYDROLYSIS; LEAST SIGNIFICANT DIFFERENCE (LSD); MANUFACTURING PROCESSES; OVERALL ACCEPTABILITY; SURVIVAL ANALYSIS; WEIBULL;

HYDROLYSIS;

EID: 47649132105     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.12.007     Document Type: Article

References (20)

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