Inulin or xylooligosaccharide addition to dulce de leche affects consumers’ sensory experience and emotional response
Fuente: Food Research International
Publication date: January 2025Source: Food Research International, Volume 200Author(s): Elson Rogério Tavares Filho, Tatiana C. Pimentel, Ramon Silva, Carla Inês S. Praxedes, Jamile Maurren S. Oliveira, Elane S. Prudêncio, Pedro Henrique C. Felix, Maria Terezinha S.L. Neta, Paulo Henrique F. Silva, Eliane T. Mársico, Mônica Q. Freitas, Erick A. Esmerino, Adriano G. Cruz