The Effects of Heating Rate and Temperature on Color and Taste of Caramel Sauce

Overview of attention for article published in Journal of Home Economics of Japan, February 1985

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プリンカラメルソース論文 https://t.co/D1B49Ku1Do

@piggy_111 よく分からないけど、ソースの液温が記事の中の適正な210〜230度ぐらいになってると熱湯の方が冷たいから底に降りて、底の方のソースを冷やすから固まるって感じですかね？ https://t.co/I4H3BCW7Oe

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