Utilización de leche deslactosada y stevia en la reducción del índice calórico de un helado de vainilla tipo paleta

Utilización de leche deslactosada y stevia en la reducción del índice calórico de un helado de vainilla tipo paleta

This study was conducted with the aim of reducing the caloric index in a palette type vanilla ice cream, developed with two factors in study milk lactose and stevia, also determining which of these two factors has greater influence on the reduction of the parameter. Made six combinations with two pe...

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Bibliographic Details
Main Author: Alcívar Santana, Fernando Javier (author)
Other Authors: Vera Moreira, José Mario (author)
Format: bachelorThesis
Language:spa
Published: 2016
Subjects:
Calorías
parámetros bromatológicos
microbiológicos
sensoriales
Online Access:http://repositorio.espam.edu.ec/handle/42000/559
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http://repositorio.espam.edu.ec/handle/42000/559

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