Science and Technology Production
Book Chapter
Authorship
Lorenzo G
;
Ranalli N
;
ANDRES, SILVINA CECILIA
;
Zaritzky N E
;
Califano A N
Date
2019
Publishing House and Editing Place
WILEY-V C H VERLAG GMBH
Book
Textural characteristics of world foods
WILEY-V C H VERLAG GMBH
WILEY-V C H VERLAG GMBH
ISBN
9781119430698
Summary
Information provided by the agent in
SIGEVA
There is a broad variety of food texture and flavors that are traditionally consumed in Argentina; from the locro (a substantial stew based on maize, with onions, beans and meat thrown in) to the small sweet pastries, called facturas, generally consumed during breakfast or in the afternoon. However two of the most undoubtedly consumed in the whole country are empanadas and dulce de leche. These are two examples of traditional Argentinian foods with marked differences in texture and viscoelastic...
There is a broad variety of food texture and flavors that are traditionally consumed in Argentina; from the locro (a substantial stew based on maize, with onions, beans and meat thrown in) to the small sweet pastries, called facturas, generally consumed during breakfast or in the afternoon. However two of the most undoubtedly consumed in the whole country are empanadas and dulce de leche. These are two examples of traditional Argentinian foods with marked differences in texture and viscoelastic attributes.This chapter studies two of the most traditional Argentinian food from a textural point of view, analyzing different aspects that are important in the production process as well as some alternative formulations aimed at groups with particular nutritional needs.
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Key Words
characteristicsArgentiniantraditional foods