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...

• मुख्य लेखक: Alcívar Santana, Fernando Javier (author)
• अन्य लेखक: Vera Moreira, José Mario (author)
• स्वरूप: bachelorThesis
• भाषा: spa
• प्रकाशित: 2016
• विषय: Calorías; parámetros bromatológicos; microbiológicos; sensoriales
• ऑनलाइन पहुंच: http://repositorio.espam.edu.ec/handle/42000/559