Efecto de la grasa y el tamaño de partícula de la película plateada de café en una cobertura para helados
Ice cream coating is commonly achieved through the addition of melted chocolate and cocoa butter, a process that provides organoleptic characteristics desired by consumers. The current trend in the food industry is to develop new products with flavors that differ from conventional ones, as well as t...
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2025
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| Teme: | |
| Online dostop: | http://repositorio.espam.edu.ec/handle/42000/2774 |
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