Aceitabilidade e caracterização física e físico-química de doce tipo doce de leite produzido com extrato hidrossolúvel de soja
<p>Considering the need for new products to meet the portion of the population with lactase enzyme deficiency, the study processed and characterized the physical, physical-chemical and sensory parameters of a dulce de leche made with soy-based extract. The research was developed at the Food En...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Portuguese |
| Published: |
Editora IFPB
2018-08-01
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| Series: | Revista Principia |
| Subjects: | |
| Online Access: | https://periodicos.ifpb.edu.br/index.php/principia/article/view/1937 |