Aprovechamiento de lactosuero - pulpa de banano y el efecto sobre las características fisicoquímicas, bromatológicas y organolépticas de un helado
The objective of this research was to take advantage of whey and banana pulp in the preparation of a creamy ice cream. The factor under study was: the ratio of whey and banana pulp at five different levels, which represented 70% within the ice cream formulation. A completely randomized experimental...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2022
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| Acceso en liña: | http://repositorio.espam.edu.ec/handle/42000/1967 |
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