Rheological Behavior of Low-Fat Dulce De Leche with Added Xanthan Gum: LOW-FAT DULCE DE LECHE RHEOLOGY

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Veröffentlicht in:	Journal of food processing and preservation 2017-08, Vol.41 (4), p.e13011
Hauptverfasser:	Ranalli, Natalia, Andrés, Silvina C., Califano, Alicia N.
Format:	Artikel
Sprache:	eng
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source	Wiley Online Library Journals Frontfile Complete; EBSCOhost Business Source Complete
title	Rheological Behavior of Low-Fat Dulce De Leche with Added Xanthan Gum: LOW-FAT DULCE DE LECHE RHEOLOGY
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