Development of a Cream Caramel by Higb Hydrostatic Pressure at Low Temperature
However, pressure cream caramels had a very fresh taste, higher juiciness and nicer flavour and colour.
En olla a presión
Compararon horno contra olla a baja, a y a alta para el creme brulee (Aquí)
En el mismo sitio eligen alta para el creme caramel (Aquí)
Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts
Texture of semi solids: sensory flavor texture interactions for custard desserts
Perceived creaminess of semi solid foods
The role of α-amylase in the perception of oral texture and flavour in custards
Effect of whey protein concentrate on texture of fat-free desserts: sensory and
instrumental measurements
