Technological benefits of using inulin and xylooligosaccharide in dulce de leche

Título:

Technological benefits of using inulin and xylooligosaccharide in dulce de leche

Autor:

Maria Carmela Kasnowski Holanda Duarte

Ano:

2021

DOI:

10.1016/j.foodhyd.2020.106158

Revista:

Food Hydrocolloids

ISSN:

0268005X

Idioma:

Inglês

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