Development of a Cream Caramel by High Hydrostatic Pressure at Low Temperature

机译：在低温下通过高静压压力开发奶油焦糖

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Cream caramels are obtained with good functional properties by applying pressures of 450 MPa at -15deg C, but not at 50 deg C.

机译：通过在-15degc下施加450mPa的压力，但不在50℃下，以良好的功能性获得奶油焦糖。

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《International conference on high pressure bioscience and biotechnology》|1999年||共4页
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E. Ponce; E. Beltran; E. Sendra; M. Mor-Mur; B. Guamis; R. Pla;
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中图分类普通生物学;
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4. Development of a Cream Caramel by High Hydrostatic Pressure at Low Temperature [C] . E. Ponce, E. Beltran, E. Sendra, International conference on high pressure bioscience and biotechnology . 1999

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Development of a Cream Caramel by High Hydrostatic Pressure at Low Temperature

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