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...

• Yazar: Ostaiza Olmedo, Evelyn Karina (author)
• Diğer Yazarlar: Solórzano Zambrano, Génesis Millerline (author)
• Materyal Türü: bachelorThesis
• Dil: spa
• Baskı/Yayın Bilgisi: 2023
• Konular: Grasa; Sólidos totales; Peso/volumen; Sensorial; Microbiológicos
• Online Erişim: http://repositorio.espam.edu.ec/handle/42000/2061