Sandiness Prevention in Dulce de Leche by Seeding with Lactose Microcrystals
Open Access
- 1 March 1990
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 73 (3) , 612-616
- https://doi.org/10.3168/jds.s0022-0302(90)78710-3
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Control of Lactose Crystallization in “Dulce de Leche” by Kluyveromyces lactis FermentationJournal of Dairy Science, 1984
- Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery ProductJournal of Food Science, 1984
- Essai d'utilisation de la bêta-D-galactosidase pour la fabrication du lait condensé sucréLe Lait, 1973
- SOLUBILITY INTERRELATIONS OF LACTOSE AND SUCROSEJournal of Food Science, 1972