Adición de harina de amaranto (Amaranthus caudatus L) en la producción de dulce de leche

Adición de harina de amaranto (Amaranthus caudatus L) en la producción de dulce de leche

The objective of the present investigation was to evaluate the effect of amaranth flour in concentrations of 3%, 5% and 8% on the physicochemical and sensory characteristics in the production of dulce de leche. Its effect on soluble solids in each treatment was evaluated and for non-parametric sta...

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Bibliographic Details
Main Authors: Ramona Cecilia Párraga Álava, José Patricio Muñoz Murillo, Manolo Alfredo Mera Carbo, Roy Leonardo Barre Zambrano, Jordan Javier García Mendoza
Format: Article
Language:Spanish
Published: Universidad Nacional de Trujillo 2019-12-01
Series:Agroindustrial Science
Subjects:
sensory analysis
caramel
amaranth flour
soluble solids
Online Access:http://revistas.unitru.edu.pe/index.php/agroindscience/article/view/2701

Internet

http://revistas.unitru.edu.pe/index.php/agroindscience/article/view/2701

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