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...

• Päätekijä: Ostaiza Olmedo, Evelyn Karina (author)
• Muut tekijät: Solórzano Zambrano, Génesis Millerline (author)
• Aineistotyyppi: bachelorThesis
• Kieli: spa
• Julkaistu: 2023
• Aiheet: Grasa; Sólidos totales; Peso/volumen; Sensorial; Microbiológicos
• Linkit: http://repositorio.espam.edu.ec/handle/42000/2061