المؤلفون: Ranalli, Natalia, Adornato, Luz, Califano, Alicia Noemí, Andrés, Silvina Cecilia

المصدر: Brazilian Journal of Food Technology. January 2020 23

مصطلحات موضوعية: Gummy candies, Gelling agents, Dairy products, Texture, Dulce de leche, Pecan oil

وصف الملف: text/html

الوصول الحر: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100477Test

المؤلفون: Natalia Ranalli, Luz Adornato, Alicia Noemí Califano, Silvina Cecilia Andrés

المصدر: Brazilian Journal of Food Technology, Vol 23 (2020)

مصطلحات موضوعية: Gummy candies, Gelling agents, Dairy products, Texture, Dulce de leche, Pecan oil, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

العلاقة: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100477&tlng=enTest; https://doaj.org/toc/1981-6723Test

الوصول الحر: https://doaj.org/article/41223046f1954f9e83dc60c84056978fTest

المؤلفون: Natalia Ranalli, Alicia Noemi Califano, Silvina Cecilia Andres, Luz Adornato

المصدر: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology, Volume: 23, Article number: e2019177, Published: 07 DEC 2020

مصطلحات موضوعية: Taste, food.ingredient, Pectin, 030309 nutrition & dietetics, Produtos lácteos, Textura, Gelatin, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, food, medicine, TX341-641, Texture, Food science, Dehydration, Water content, Ciencias Exactas, Unsaturated fatty acid, purl.org/becyt/ford/2.11 [https], 0303 health sciences, Nutrition. Foods and food supply, Gelificantes, Química, Bala de goma, 04 agricultural and veterinary sciences, Óleo de nozes, medicine.disease, 040401 food science, Gelling agents, Gummy candies, Oleic acid, purl.org/becyt/ford/2 [https], chemistry, Milk fat, Dulce de leche, Pecan oil, Doce de leite, Dairy products, Food Science

وصف الملف: application/pdf; text/html

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5da45bc8feb3ffa149fb36c567a9e9eTest
https://doi.org/10.1590/1981-6723.17719Test

المؤلفون: Natalia Ranalli (10480063), Luz Adornato (10480066), Alicia Noemí Califano (10480069), Silvina Cecilia Andrés (10480072)

مصطلحات موضوعية: Food Sciences not elsewhere classified, Gummy candies, Gelling agents, Dairy products, Texture, Dulce de leche, Pecan oil

العلاقة: https://figshare.com/articles/dataset/Impact_of_processing_conditions_and_gelling_agent_on_physical_and_sensorial_properties_of_pecan_oil-dulce_de_leche_gummy_candies/14327320Test

الإتاحة: https://doi.org/10.6084/m9.figshare.14327320.v1Test

المؤلفون: Ranalli, Natalia, Adornato, Luz, Califano, Alicia Noemi, Andres, Silvina Cecilia

مصطلحات موضوعية: DAIRY PRODUCTS, DULCE DE LECHE, GELLING AGENTS, GUMMY CANDIES, PECAN OIL, TEXTURE, https://purl.org/becyt/ford/2.11Test, https://purl.org/becyt/ford/2Test

وصف الملف: application/pdf

العلاقة: info:eu-repo/semantics/altIdentifier/url/https://bit.ly/3DTpEOHTest; http://hdl.handle.net/11336/147298Test; Ranalli, Natalia; Adornato, Luz; Califano, Alicia Noemi; Andres, Silvina Cecilia; Impact of processing conditions and gelling agent on physical and sensorial properties of pecan oil-dulce de leche gummy candies; Instituto de Tecnología de Alimentos; Brazilian Journal Of Food Technology; 23; 2020; 1-11; CONICET Digital; CONICET

الإتاحة: https://doi.org/10.1590/1981-6723.17719Test
http://hdl.handle.net/11336/147298Test