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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autor principal: Loor Reyes, Abrahan Calixto (author)
Formato: masterThesis
Lenguaje:spa
Publicado: 2019
Materias:
Acceso en línea:http://repositorio.espam.edu.ec/handle/42000/1068
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares