Technological benefits of using inulin and xylooligosaccharide in dulce de leche

Technological benefits of using inulin and xylooligosaccharide in dulce de leche

2020; Elsevier BV; Volume: 110; Linguagem: Inglês

10.1016/j.foodhyd.2020.106158ISSN

1873-7137Autores

Ludmila Salerno Leddomado, Ramón Silva, Jonas T. Guimarães, Celso F. Balthazar, Gustavo Luís de Paiva Anciens Ramos, Mônica Q. Freitas, Maria Carmela K.H. Duarte, Roberto P.C. Neto, Maria Inês Bruno Tavares, Tatiana Colombo Pimentel, Paulo Henrique Fonseca da Silva, Renata S.L. Raices, Márcia Cristina Silva, Adriano G. Cruz, Erick A. Esmerino,Tópico(s)

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