EFFECT OF COOKING TEMPERATURE AND VARIATIONS IN SWEETENED CONDENSED WHOLE MILK ON TEXTURAL PROPERTIES OF CARAMEL CONFECTIONS
L. H. TONUCCI, J. H. VON ELBEVolume:
12
Year:
1988
Language:
english
Pages:
14
DOI:
10.1111/j.1745-4549.1988.tb00072.x
File:
PDF, 558 KB
english, 1988