|
|
|
|
|
Larissa de Oliveira Ferreira Rocha, Sandra Maria Pinto, Luiz Ronaldo de Abreu, Carlos José Pimenta
Pág. 503 - 510
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 l...
ver más
|
|
|
|
|