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...

• Hoofdauteur: Loor Reyes, Abrahan Calixto (author)
• Formaat: masterThesis
• Taal: spa
• Gepubliceerd in: 2019
• Onderwerpen: Helados; Proteína de suero; Estabilizantes; Relación peso volumen; Sinéresis y viscosidad
• Online toegang: http://repositorio.espam.edu.ec/handle/42000/1068