Inulin or xylooligosaccharide addition to dulce de leche affects consumers' sensory experience and emotional response.
Tavares Filho ER, Pimentel TC, Silva R, Praxedes CIS, Oliveira JMS, Prudêncio ES, Felix PHC, Neta MTSL, Silva PHF, Mársico ET, Freitas MQ, Esmerino EA, Cruz AG.
Tavares Filho ER, et al. Among authors: silva phf.
Food Res Int. 2025 Jan;200:115492. doi: 10.1016/j.foodres.2024.115492. Epub 2024 Dec 5.
Food Res Int. 2025.
PMID: 39779133