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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| 格式: | bachelorThesis |
| 语言: | spa |
| 出版: |
2023
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| 在线阅读: | http://repositorio.espam.edu.ec/handle/42000/2061 |
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