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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad Nacional de Trujillo
2019-12-01
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| Series: | Agroindustrial Science |
| Subjects: | |
| Online Access: | http://revistas.unitru.edu.pe/index.php/agroindscience/article/view/2701 |