Influencia de proteína aislada del suero de leche y mezclas de dos estabilizantes en la elaboración de un helado artesanal

In this work, the use of whey protein isolate and mixtures of two gums as stabilizers in the production of artisanal ice cream was evaluated. Two levels of whey protein isolate (3 and 5%) and gum mixtures (0.3 and 0.5%) were applied; which resulted in four treatments, the research was conducted with...

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Bibliografiske detaljer
Hovedforfatter: Loor Reyes, Abrahan Calixto (author)
Format: masterThesis
Sprog:spa
Udgivet: 2019
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Online adgang:http://repositorio.espam.edu.ec/handle/42000/1068
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