Influencia de la adición de manteca de cacao y leche de almendra en la elaboración de un helado vegano
The objective of this research was to determine the percentages of cocoa butter and almond milk in the physicochemical and sensory characteristics of a vegan ice cream. A completely randomized experimental design was applied with four treatments and four replicates. In this way, the elaboration of t...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2023
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| Acesso em linha: | http://repositorio.espam.edu.ec/handle/42000/2231 |
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