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...

• Κύριος συγγραφέας: Alcívar Santana, Fernando Javier (author)
• Άλλοι συγγραφείς: Vera Moreira, José Mario (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2016
• Θέματα: Calorías; parámetros bromatológicos; microbiológicos; sensoriales
• Διαθέσιμο Online: http://repositorio.espam.edu.ec/handle/42000/559