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...
Gardado en:
| Autor Principal: | |
|---|---|
| Outros autores: | |
| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2022
|
| Subjects: | |
| Acceso en liña: | http://repositorio.espam.edu.ec/handle/42000/1967 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|
Engadir etiqueta Sexa o primeiro en deixar un comentario!