Sustitución parcial de la crema de leche por aceite de oliva extra-virgen en las características físico-químicas y organolépticas del helado cremoso

Sustitución parcial de la crema de leche por aceite de oliva extra-virgen en las características físico-químicas y organolépticas del helado cremoso

The objective of this study was to determine the optimal percentage in the partial replacement of milk cream by extra-virgin olive oil on the physical-chemical and organoleptic characteristics of creamy ice cream according to INEN 706 (2013) standards. To obtain it, different percentages of extra-vi...

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Bibliographic Details
Main Author: Ostaiza Olmedo, Evelyn Karina (author)
Other Authors: Solórzano Zambrano, Génesis Millerline (author)
Format: bachelorThesis
Language:spa
Published: 2023
Subjects:
Grasa
Sólidos totales
Peso/volumen
Sensorial
Microbiológicos
Online Access:http://repositorio.espam.edu.ec/handle/42000/2061
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http://repositorio.espam.edu.ec/handle/42000/2061

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