ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Education
Law
Social Sciences
Research
Agronomy and forestry
Literature
Environment
Architecture and Urbanism
Languages
Geography
all records (73)

Languages
Portuguese
Spanish
English
French
German

Countries
Brazil
Mexico
USA
Spain
Indonesia
Cuba
Argentina
Chile
Colombia
Venezuela
all records (50)

Years
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
all records (24)

Filter  
 
1.595.336  Articles
1 of 159.535 pages  |  10  records  |  more records»
Este estudio tiene como objetivo evaluar la forma en que están cointegrados los precios minoristas de un producto típico argentino como es el dulce de leche, y el de su insumo básico, la leche cruda, en los mercados de Santa Fe y Rosario en el período 199... see more

El color es un atributo importante en la elección del producto dulce de leche por parte del consumidor. El mismo se desarrolla en el proceso de elaboración debido principalmente a las reacciones de pardeamiento no enzimático, las cuales se ven influe... see more

"Panelitas de leche" (PDL) are a candy-like belonging to the family of Dulce de Leche. The objective of this study was to produce a PDL formulation with whey added. Eight experiments were performed, all mono-factorials. The effects of different raw materi... see more

"Panelitas de leche" (PDL) are a candy-like belonging to the family of Dulce de Leche. The objective of this study was to produce a PDL formulation with whey added. Eight experiments were performed, all mono-factorials. The effects of different raw materi... see more

La leche de consumo humano es proveniente del ganado vacuno, mientras que las consideradas como leches vegetales denominadas “bebidas vegetales”, son productos que provienen principalmente de oleaginosas, cereales, como la avena y el arroz. El objetivo de... see more

Para verificar los efectos de incorporar diferentes tipos de suero de leche (SL) a las dietas de iniciación sobre la preferencia relativa (PR) y el comportamiento zootécnico en lechones, se realizaron tres experimentos. En dos de ellos se midió la PR por ... see more

The ‘Dulce de leche’ (milk-based caramel sauce) is a product that has good chemical and microbiological stability, but low physical stability. Physical stability refers to the maintenance of fine texture, without the appearance of ‘grittiness’ given by la... see more

It was simulated the industrial evaporation process using a multi-monitored Thermomix®. To validate the hypothesis that this equipment could act as a laboratory- scale evaporator, we evaporated water from milk to produce dulce de leche. Using this equipme... see more

Objetivou-se verificar a aceitabilidade sensorial de formulações de doce de leite elaboradas com soro de queijo (SQ) tipo minas frescal in natura e determinar a composição físico-química da formulação padrão e daquela com maior nível de adição de SQ e ace... see more

1 of 159.535 pages  |  10  records  |  more records»