Sensory characteristics in artisanal ice cream with milk serum
The aim of the research was to evaluate the whey percentage in elaboration artisan ice cream. 15%, 25% and 35% whey were studied using a completely random design with three replications. Sensory variables were measured: appearance, taste, texture, aroma and overall quality by sensory evaluation with...
Uloženo v:
| Hlavní autor: | |
|---|---|
| Další autoři: | , , , |
| Médium: | article |
| Jazyk: | spa |
| Vydáno: |
2017
|
| On-line přístup: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/145 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|
Přidat tag 
