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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| Format: | bachelorThesis |
| Langue: | spa |
| Publié: |
2016
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| Accès en ligne: | http://repositorio.espam.edu.ec/handle/42000/559 |
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