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...
Sparad:
| Huvudupphovsman: | |
|---|---|
| Övriga upphovsmän: | |
| Materialtyp: | bachelorThesis |
| Språk: | spa |
| Publicerad: |
2022
|
| Ämnen: | |
| Länkar: | http://repositorio.espam.edu.ec/handle/42000/1967 |
| Taggar: |
Lägg till en tagg
Inga taggar, Lägg till första taggen!
|
Lägg till en tagg 
