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The Effect of pH and Temperature on the Rheological Behavior of Dulce De Leche, A Typical Dairy Argentine Product

✍ Scribed by Rovedo, Clara O.; Viollaz, Pascual E.; Suarez, Constantino

Book ID: 123311333
Publisher: American Dairy Science Association
Year: 1991
Tongue: English
Weight: 474 KB
Volume: 74
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(91)78309-4

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