Chapter 2.2. Sensory Profiling of Dulce de Leche, a Dairy Based Confectionary Product

  1. M.C. Gacula Jr. Ph.D.
  1. Guillermo Hough1,
  2. Nicholas B. Ratchell2 and
  3. Douglas B. MacDougall2

Published Online: 16 APR 2008

DOI: 10.1002/9780470385036.ch2b

Descriptive Sensory Analysis in Practice

Descriptive Sensory Analysis in Practice

How to Cite

Hough, G., Ratchell, N. B. and MacDougall, D. B. (2004) Sensory Profiling of Dulce de Leche, a Dairy Based Confectionary Product, in Descriptive Sensory Analysis in Practice (ed M.C. Gacula), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385036.ch2b

Editor Information

  1. Gacula Associates, Scottsdale, Arizona

Author Information

  1. 1

    Comision de Investigaciones Cientificas de la Provincia de Buenos Aires, Instituto Superior Experimental de Tecnologia Alimentaria, 6500 Nueve de Julio, Buenos Aires, Argentina

  2. 2

    AFRC, Institute of Food Research, Reading Laboratory Shinfield, Berks, RG2 9AT, United Kingdom

Publication History

  1. Published Online: 16 APR 2008
  2. Published Print: 13 DEC 2004

ISBN Information

Print ISBN: 9780917678370

Online ISBN: 9780470385036

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Keywords:

  • confectionary product;
  • duke de leche;
  • glucose syrup;
  • buenos aires;
  • thixotropic fluid

Summary

This Chapter Contains Section Titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results

  • Discussion

  • Conclusions

  • Acknowledgments

  • Reference