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...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2023
|
| 主題: | |
| 在線閱讀: | http://repositorio.espam.edu.ec/handle/42000/2061 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽