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...

• Huvudupphovsman: Alcívar Santana, Fernando Javier (author)
• Övriga upphovsmän: Vera Moreira, José Mario (author)
• Materialtyp: bachelorThesis
• Språk: spa
• Publicerad: 2016
• Ämnen: Calorías; parámetros bromatológicos; microbiológicos; sensoriales
• Länkar: http://repositorio.espam.edu.ec/handle/42000/559